fantastic quiche!!!!
I havent volunteered a recipe on here in so so long. But finally I am and its one that I swear is worth the time ive taken! I have tried making quiches and 'onion tart' type things before, but they have all turned out tasting tofuish and the texture was all wrong. FINALLY i took a deep breath, and used *firm* silken tofu and created some mini quiches that tasted perfect! Now Ive made a big one *below* yum yum yum!
about 2 cups of silken firm tofu *the bouncy gelatine-like stuff*
quarter of a cup of soy cream (or some soymilk with flour)
tablespoon of nutritional yeast
tablespoon of tofutti cream cheese
sprinkle of salt n pepper
tablespoon vegan parmesan
teaspoon mustard
sprinkle of paprika
blend all of this together lightly in blender
then cut an onion, fry till transparent, and stir in mix
then add about half cup frozen spinach *thawed* or fresh if u like, i just for some reason prefer frozen in this recipe.
stir.
Pour into pie dish (or mini dishes) already greased and lined with puff pastry. (make sure its vegan friendly).
Sprinkle the top with extra soy parm and nutritional yeast.
Bake at 170C for around 25-30 min
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
about 2 cups of silken firm tofu *the bouncy gelatine-like stuff*
quarter of a cup of soy cream (or some soymilk with flour)
tablespoon of nutritional yeast
tablespoon of tofutti cream cheese
sprinkle of salt n pepper
tablespoon vegan parmesan
teaspoon mustard
sprinkle of paprika
blend all of this together lightly in blender
then cut an onion, fry till transparent, and stir in mix
then add about half cup frozen spinach *thawed* or fresh if u like, i just for some reason prefer frozen in this recipe.
stir.
Pour into pie dish (or mini dishes) already greased and lined with puff pastry. (make sure its vegan friendly).
Sprinkle the top with extra soy parm and nutritional yeast.
Bake at 170C for around 25-30 min
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!