Enjoyed hot or cold, I love making this quiche for buffets, picnics, and casual family get togethers.
Ingredients:
- 300g Plain Flour
- 120g Vegetable Margarine
- 2 tbsp Granulated Sugar
- 2 tsp Salt
- 150 ml Cold Water
- 400g Firm Tofu
- 2 tbsp Soya Milk
- 2 tbsp Nutritional Yeast
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Turmeric
- 1 tbsp Vegetable Oil
- 1 Large Onion
- 255g Tinned Kidney Beans
- 280g Tinned Chopped Tomatoes
- 400g Frozen Mixed Chopped Vegetables
- Step 01: Start by making the dough. Mix together the plain flour, sugar and 1 tsp of salt in a food processor.
- Step 02: Add the vegetable margarine and mix.
- Step 03: Add and mix the water in gradually until a dough is formed.
- Step 04: Roll the dough out into a flat circle, enough to cover a nine inch / thirty centimetre dish.
- Step 05: Place the dough into the dish, pressing the dough into any grooves, and cutting any excess dough off
- Step 06: Chill the dish in the fridge.
- Step 07: While the dough is chilling, start making the filling. Preheat to 180° Celsius in a conventional oven, or 160° Celsius in a fan oven.
- Step 08: Add the tofu, soya milk, nutritional yeast, onion powder, garlic powder, turmeric and 1 tsp of salt into a food processor, mixing until fully integrated and smooth.
- Step 09: Dice the onion, and add it into a saucepan with the vegetable oil and garlic paste, cooking until the diced onion is soft and translucent.
- Step 10: Add in the frozen mixed vegetables and cook until soft.
- Step 11: Add the tinned kidney beans along with the tinned chopped tomatoes, cooking all together until fully integrated and the kidney beans have softened slightly.
- Step 12: Incorporate the tofu mixture into the saucepan, mixing everything together.
- Step 13: Get the dish from the fridge, and pour into it the filling mixture, patting it down to create a smooth top.
- Step 14: Bake in oven for forty minutes or until it is golden brown.
- Step 15: Rest for fifteen minutes, allowing it to firm further and cool down.
Room:
Kitchen