Savoury Indian Vegan Quiche

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Ingredients

• 500g/1ib 2 oz short-crust pastry
• 1 Mori-Nu Silken Tofu pack
• 1/4 cup soya milk
• 2 spring onions
• salt and pepper
• 45ml/3tbsp vegetable oil
• 1 tin of boiled chick peas (drained)
• 1/2 medium sized carrot grated
• 1/2 red onion chopped
• 1/2 medium sized courgette grated
• 1/2 tsp Mustard seeds
• 3/4 tsp Ajwain seeds
• 1/2 tsp Asafoetida
• 2 tsp coriander-cumin powder
• 1/2 tsp tumeric
• 1/2 tsp red chilli powder (depending on personal taste)
• Optional - Tofutti Vegan cheese slices

Method

• 1. Pre heat the oven to 190ºC, 375°F, Gas mark 5
• 2. Roll out the pastry to line a 9 inch quiche case.
• 3. Place in the oven for 10 minutes. Then set to one side.
• 4. Heat the oil in a pan and add mustard seeds, ajwain, asafoetida. Allow to fry.
• 5. Add onions and fry for 2 minutes
• 6. Add chick peas, cumin-corriander powder, tumeric and red chilli powder.
• 7. Stir gently making sure the spices cover the chick peas.
• 8. Blend the tofu, soya milk and spring onions. Add salt and pepper to taste.
• 9. Lightly cover the the base of the quiche with the blended tofu
• 10. Add the spicy chick peas to the base of the quiche.
• 11. Cover lightly with more of the blended tofu
• 12. Mix the remainder of the blended tofu with the grated carrot and courgette
• 13. Pour the mixture evenly over the quiche
• 14. Optional - add the tofutti vegan cheese slices on top
• 15. Bake for 45 minutes until set and golden.

About

• Difficulty: Beginners
• Preparation: Bake
• Provides: 5 servings
• Vegginess:: Vegan

Type

• Main
• Pastry

Timings

• Preparation: 20 minutes
• Cooking: 55 minutes
• Total:

Allergy details

• Dairy free
• Egg free
• Yeast free
• Nut free
• Sugar free

Author

This recipe was reproduced with the kind permission of Jay Dave and Heena Dave.

This recipe is copyrighted by the above.

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