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Vegan Quiche

1 onion
6 mushrooms
1 pepper
2 cloves garlic
1 tsp. cooking oil (or water if you prefer) to fry the veggies
250 g shortcrust pastry (try JusRol frozen pastry)
250 g plain or smoked tofu
Splash of soya milk
Salt and pepper, to taste
1/3 block of vegan cheese (try Redwoods or Scheese)
7 cherry tomatoes, halved

Preheat the oven to about 400°F.

Chop the vegetables and garlic finely and fry in the oil over low heat until soft. Roll out the pastry or press into a quiche dish with your fingers. Blind bake in the oven for 5 minutes. Chop the tofu roughly and blend, along with the soya milk, salt and pepper, into a smooth paste in the blender. Remove the veggies from the heat and the quiche dish from the oven. Pour the blended tofu into the pan with the veggies and stir. You will see liquid rising from the vegetables, diluting the tofu mixture. Grate the soya cheese into the mixture until it stiffens. (Smoked tofu will require less ‘cheese’ to stiffen than plain tofu.) Dollop the mixture into the pastry-lined quiche dish and garnish with the cherry tomatoes. Bake for about an hour or until brown on top.

Variations

• Use any veggies you like. The recipe above is just a basic quiche.
• Try adding chopped faux bacon for extra flavour.


• If you prefer crunchy veggies, don’t precook them.

Makes 6 servings