Mushroom & Kale Vegan Quiche
 
 
Hazel & Cacao:
Recipe type: Savoury
Serves: 4
Ingredients
  • BASE:
  • 1 cup almond meal
  • ½ cup quinoa (or 1 cup pre cooked quinoa)
  • pinch salt.
  • FILLING:
  • 1 block organic firm tofu
  • Olive oil for frying
  • 1 small brown onion
  • 2 garlic cloves - crushed
  • 6 button mushrooms - sliced
  • ⅓ cup sun-dried tomatoes in oil - roughly chopped
  • 1 cup curly kale - stem removed and chopped into small pieces
  • 2 TBSP nutritional yeast
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red chilli flakes (optional)
  • salt and pepper to taste
  • Garnish with pea sprouts and snow pea tendrils
Method
  1. For the base: rinse your quinoa and add to the stove with 1 cup of water. Bring to the boil, reduce heat and simmer until all the water is absorbed. Fluff with a fork. You can use 1 cup of pre cooked quinoa if you have any on hand.
  2. Combine quinoa with almond meal and salt and mix well. It should stick together when you press it between your fingers.
  3. Lightly grease your quiche/tart tins with a little bit of olive oil and press the mixture into evenly on to the base and sides of your tin. I recommend using damp fingers to do this as it can be a little crumbly. Set aside.
  4. FILLING:
  5. Break your tofu into large chunks and place in a food processor. Process until smooth and creamy. This will take a few minutes. You may need to scrub down the sides as you go and add a little bit of soy milk to help it come together. Set aside.
  6. In a saucepan of large frying pan, fry the onion in a olive oil until soft and translucent. Add your garlic and gook until fragrant.
  7. Add your sliced mushrooms, season them with a good amount of salt and pepper and cook for a few minutes until all the water has evaporated.
  8. Throw in kale and sun dried tomatoes and cook for a few more minutes until the kale has softened.
  9. Add nutritional yeast, dried basil, oregano and chilli flakes and mix through.
  10. Adjust seasoning with salt and pepper.
  11. When your veggies are cooked, add in your tofu mixture and mix well to combine. It should be a very dense and heavy mixture.
  12. Spoon tofu mixture into your quiche bases and flatten out until even.
  13. Bake for 30 minutes at 180 C
  14. Serve with pea sprouts and snow pea tendrils
  15. * I used four 10cm/4 inch tart tins but you could use one large or standard tart tin instead and make one large quiche
Recipe by Talida Voinea at https://talidavoinea.au/mushroom-kale-vegan-quiche/