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| Vegan spelt crust quiche |
Karen has wanted to try vegan baking for a while now.
When I was at the London Vegfest a while ago, there were loads of recipe books on special, and I bought her the “Whole Grain VEGAN BAKING” by Celine Steen and Tamasin Noyes.
This spelt-crusted quiche was the first dish we tried, although as usual we did a few things differently.
They made individual ones while we made one larger one.
Here is our version:
For the crust –
1 1/2 cups whole spelt flour
1/4 tsp fine sea salt
1/4 cup tahini
1/2 tsp veggie stock powder
60 ml lukewarm water (add more cold if needed)
For the filling –
1 tsp veggie stock powder
340 grms silken firm tofu
1 clove garlic, minced
2 tsp onion powder
1/4 tsp fine sea salt
Freshly ground black pepper to taste
1 Tbsp olive oil
3 Tbsp nutritional yeast
1/4 tspn turmeric
1/4 cup water
1 Tbsp cornstarch
1/2 tsp baking powder
1 cup spinach leaves shredded
about 10 sun dried tomatoes
To make the crust:
Mix the veggie stock powder, flour and salt together in a bowl.
Place water in a small dish and stir the tahini into the water. Mix well.
Add water and tahini mixture to dry ingredients little by little until dough holds together but is still dry.
Line a glass baking dish (approx 22 cm diameter) with baking parchment, and press the dough into the bottom and up the sides about 2 cm.
To make the filling:
Combine all the ingredient except the baking powder, corn starch, spinach and sun dried tomatoes in a food processor and blend till smooth.
Mix the cornstarch and baking powder into the water and stir. Add to filling mixture.
Stir in shredded spinach leaves making sure the pieces are evenly spread through the mixture.
Pour the mixture into the crust. Place pieces of sun dried tomato all over the top.
Bake at 190 deg C for about 25 mins, or until filling is set and top slightly browned.
Thanks to Celine and Tamasin for this. You can get their book from Amazon:
