Artichoke & Olive Quiche - Vegan Recipe

Ingredients

• 250 g (1 2/3 cups) wholemeal flour
• 1 teaspoon fine sea salt
• 1/4 cup olive oil
• 1 teaspoon oil, for frying
• 1 leek, chopped finely
• 2 spring onions, finely sliced
• 3/4 cup raw cashews, soaked overnight or in boiling water for 15 minutes
• 400 g tin cannellini beans, drained
• 2 teaspoons Dijon mustard
• 1 lemon, juiced
• 1 tablespoon cornflour
• 2 cloves garlic
• 2 tablespoons capers
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 75 g (1/2 cup) Kalamata olives, pitted
• 410 g tin artichoke hearts, halved