Vegan Tomato & Basil Quiche –

Name: Vegan Tomato & Basil Quiche –
Ingredients: 160g gluten free flour; 50g buckwheat flour; 50g ground almonds; 2 tbsp linseed (flaxseed) mixed with 6 tbsp water; 2 tbsp rapeseed oil; 6 tbsp soy milk; 2 tbsp water; 1 tsp dried mixed herbs; 300g silken tofu; 1/2 tsp dried garlic; 1 tsp dried basil; 15 cherry tomatoes; Salt & pepper; 5oz gluten free flour; 1oz buckwheat flour; 1oz ground almonds; 10oz silken tofu; Step 1 Pre-heat the oven to 160 degrees celsius.; Step 2 Combine the linseed (flaxseed) with the water and allow to sit for 10 minutes to thicken up.; Step 4 Press the dough evenly into a tart tin. Prick the base with a fork several times then cook in the oven for 10 minutes.; Step 5 While the tart base is in the oven it’s time to make the filling. Drain the tofu and add to a food processor along with the dried garlic, salt and pepper. Blend into a smooth, creamy mixture.; Step 6 Remove the tart from the oven and add the tofu mixture to the centre, spreading evenly.; Step 7 Cut the cherry tomatoes into halves then place on top of the tofu mixture. Sprinkle with dried basil, salt and pepper.; Step 8 Bake the tart in the oven for 20-25 minutes.; Step 9 Allow to cool for at least 15 minutes before removing from the tart tin and serving.

ninjatestkitchen.eu

This vegan, gluten-free quiche is so close to your classic quiche recipe both in taste and texture that really you couldn't tell any difference. The pastry is made from a mixture of gluten-free...

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Ingredients

160g gluten free flour
50g buckwheat flour
50g ground almonds
2 tbsp linseed (flaxseed) mixed with 6 tbsp water
2 tbsp rapeseed oil
6 tbsp soy milk
2 tbsp water
1 tsp dried mixed herbs
300g silken tofu
1/2 tsp dried garlic
1 tsp dried basil
15 cherry tomatoes
Salt & pepper
5oz gluten free flour
1oz buckwheat flour
1oz ground almonds
10oz silken tofu
Step 1 Pre-heat the oven to 160 degrees celsius.
Step 2 Combine the linseed (flaxseed) with the water and allow to sit for 10 minutes to thicken up.
Step 4 Press the dough evenly into a tart tin. Prick the base with a fork several times then cook in the oven for 10 minutes.
Step 5 While the tart base is in the oven it’s time to make the filling. Drain the tofu and add to a food processor along with the dried garlic, salt and pepper. Blend into a smooth, creamy mixture.
Step 6 Remove the tart from the oven and add the tofu mixture to the centre, spreading evenly.
Step 7 Cut the cherry tomatoes into halves then place on top of the tofu mixture. Sprinkle with dried basil, salt and pepper.
Step 8 Bake the tart in the oven for 20-25 minutes.
Step 9 Allow to cool for at least 15 minutes before removing from the tart tin and serving.