Zutaten für Vegan Spinach Mushroom Quiche
- 1 cup rolled oats
- 2 tbsp tamari roasted pumpkin seeds + 1 tbsp raw pecans (or 4 tbsp sesame seeds)
- Whole Wheat Pastry Flour
- 1 tsp baking powder
- Sea Salt
- Fresh Ground Black Pepper
- Almond Milk
- Light Sesame Oil
- Extra Virgin Olive Oil
- 1 medium onion, chopped
- White Button Mushrooms
- Dry White Wine
- Coarse Sea Salt
- Garlic Cloves
- Fresh Basil Leaves
- Fresh Thyme Leave
- Hot Red Pepper Flakes
- Firm Tofu
- Fresh Lemon Juice
- Rice Vinegar
- Fresh Spinach
- 1 tsp turmeric
- paprika to taste
- vegan cheese (optional)
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Zubereitung von Vegan Spinach Mushroom Quiche
- Preheat oven to 350°F (175°C).
- Toast oats and nuts: In a baking sheet, toast 1 cup rolled oats and 2 tbsp tamari roasted pumpkin seeds + 1 tbsp raw pecans (or 4 tbsp sesame seeds) for 10 minutes, stirring occasionally.
- Make the crust: In a food processor, combine toasted oats, nuts, ½ cup blue cornmeal, ½ cup garbanzo flour, 1 tsp baking powder, ½ tsp salt, and ¼ tsp black pepper. Pulse until finely ground.
- Add wet ingredients: In a medium bowl, whisk together ½ cup soy milk and 2 tbsp sesame oil (or olive oil). Add to the food processor and mix until a dough forms.
- Press into pan: Lightly oil a 9-10 inch pie dish. Press the dough into the pan, covering the bottom and sides. Refrigerate while you prepare the filling.
- Sauté vegetables: In a large pan, sauté 1 medium onion (chopped) and 8 oz mushrooms (sliced) in 2 tbsp sesame oil (or olive oil) over medium-high heat for 10-12 minutes until caramelized. Add ¼ cup dry white wine (optional) and scrape up any brown bits.
- Season vegetables: Season with ½ tsp salt and cook until almost dry.
- Make the tofu mixture: In a small saucepan, heat 5 tbsp sesame oil (or olive oil) over medium heat. Add 2 cloves garlic (minced), 1 tbsp fresh basil (chopped), 1 tsp fresh thyme (chopped), and a pinch of red pepper flakes. Simmer for 3-4 minutes until fragrant, being careful not to brown the garlic.
- Blend tofu: Transfer the garlic oil to a food processor. Add 14 oz firm tofu (crumbled), 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp turmeric, and 1 tsp salt. Blend until smooth.
- Combine filling: Combine the sautéed vegetables and tofu mixture in a bowl.
- Prepare spinach: Remove and discard tough spinach stems. Wash spinach leaves thoroughly. Cook covered in a pot over high heat until wilted (a few minutes). Drain well, rinse with cold water, and squeeze dry. Chop finely and add to the filling.
- Assemble and bake: Pour the filling into the prepared crust. Smooth the top. Sprinkle with paprika and vegan cheese (optional).
- Bake: Bake for 45-50 minutes, or until the quiche is set and golden brown.
- Cool and serve: Let cool for 8-10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
21g
Fat
39g
Carbs
16g
