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Food Pharmacy, Recipes

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Vegan Quiche With Asparagus And Tomato

A few days ago we got a pickup note from the post office. Someone had sent us a package! Full of anticipation, we went up to the post office at Östermalmstorg and handed over the small piece of paper to the man behind the door. What could we expect? A weight blanket? A potato peeler? Allergy tablets for pollen? Nobody knew.

After a minute, the man returned with a package that had the same shape as a book. Once out on the street we ripped open the package and surprise, it was a book! And not any book but a book written by our friend and FP chef Therese Elgquist. The book is called “Plant-based” and is aimed at anyone who wants to learn how to cook good and simple plant-based food.

We read it from cover to cover and enjoyed every second, but it wasn’t until we reached page 127 that we bumped into something we have been thinking about for many, many years and Therese had the solution …

How to make a vegan quiche?

We have pondered and many nights googled this matter. And all this time, Therese had the answer:

By blending up silken tofu, almond milk, nutritional yeast, salt and black pepper. Imagine, something so complicated is actually so simple!

So of course we had to try it. We made our favorite pie shell using chickpeas, almond flour and coconut oil (the recipe can be found here) and then we added onions, garlic, tomato and last but not least asparagus.

If you’re wondering if it was crazy good? Yes, otherwise this blog post would have been none existent.

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Vegan Quiche With Asparagus And Tomato

  • By : Maria Johansson
Scale

Ingredients

Crust

1 ¼ cup cooked chickpeas

3 Tbsp almond flour

2 Tbsp coconut oil

Filling

250g silken tofu

¾ cup preferred plant milk

2 Tbsp nutritional yeast

½ tsp flake salt

freshly ground black pepper

½  yellow onion

2 garlic cloves

250g asparagus

10 cherry tomatoes

Instructions

Start with the pie dough since you’ll need to bake it. Mix the ingredients for the pie dough in a food processor and press out into a pie mold. Bake at 125C/250F for 20 minutes. Take out the pie and raise the oven temperature to 175C/350F.

 

Combine silken tofu, plant milk, nutritional yeast, salt and pepper and blend until smooth. Fry onion and garlic lightly in a little olive oil. Cut the asparagus into 1 cm long pieces and cut the tomatoes in half. Drop everything in the pie shell. Set in the oven and be patient for about 40-45 minutes (or simply until the pie has solidified).

 

Take out and enjoy.

 

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