Plant based Munchies

A journey towards whole food, plant based, healthy eating….


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Leek and Mushroom quiche (gluten free)

Gluten Free Vegan Leek & Mushroom Quiche
The Gluten Free Vegan girl, perhaps my most favourite blog, has come up with a simply genius recipe. It sounds impossible and somewhat ridiculous for gluten-free vegan people to eat quiche. And you would wonder how it is even do-able. But trust me, I’ve tried it and it not only works but it is delicious. If you’ve never seen her site, go there. It’s awesome. I don’t normally just reblog things straight on here but this is too important not to 🙂

This recipe and photo is straight from Sloveig’s blog. I subbed some buckwheat flour in the base because I like it and some onion powder in the filling (because I like that too!) and I subbed tapioca starch for cornflour, but that’s all. Next time I think I’ll add in some roast pumpkin to the ‘quiche’. But I don’t even really like mushrooms and I still went back for seconds. And ate the left overs the next day.

It is delicious, filling, homely, tasty, and well – just very exciting to have a new recipe that is whole food and interesting and works, really.

Give it a go.

 

makes one 9″ inch pie

Ingredients:

For the crust:

  • 2 1/4 cup raw cashews
  • 3/4 cup rice flour
  • 4-6 tbsp water
  • 1/2 tsp salt

Filling:

  • 300 grams firm & silken tofu *non GMO/organic
  • 3/4 cup raw cashews
  • 3/4 cup plant-based milk
  • 2-3 garlic cloves
  • 2 tbsp nutritional yeast
  • 3 tbsp cornstarch
  • 1 tbsp vegan vegetable [stock] powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt

Other ingredients:

  • 1 cup chopped leek (roughly 1 small leek)
  • 1 1/2 cups chopped mushrooms
  • fresh herbs, for garnish

Directions:

1. Start by making the crust. This is done by placing the cashews in a food processor and pulse until you have a fine flour. Add the remaining ingredients and run until you have a smooth dough. You should be able to shape it into a ball without it sticking to your hands.

2. Press the dough into a 9″ pie pan, making sure the crust is relatively thick and even. Prick it thoroughly with a fork. Pre-bake crust at 200 degrees Celsius/390 degrees Fahrenheit for 15-20 minutes, until slightly golden.

3. While the crust is baking, make the filling. Place all the ingredients for the filling in a food processor and blend until smooth. Gradually add additional amounts of the seasoning whilst tasting if necessary.

4. Chop up the vegetables. Heat up a small non-stick saucepan and dry-roast the mushrooms for a couple of minutes, until golden. Place this in a bowl with the leek and stir in the filling. Once the crust is finished baking, pour the filling on to the crust and flatten it using a spatula. Drizzle a tablespoon do chopped leek on top of the quiche before putting it in the oven. Reduce to oven temperature to 180 degrees Celsius/356 degrees Fahrenheit and bake with the filling for 45-60 minutes, until set. Allow for the quiche to cool for 10 minutes before serving.

 

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