Скачать или смотреть How To Make A Vegan Summer Quiche | SO VEGAN

Summer is finally here and there's no better way to celebrate than creating deliciously light recipes that are perfect for the summer heat.

Share this quiche with friends and family and we guarantee they'll be blown away!

Oh and don't forget to get your copy of So Vegan In 5: http://sovegan.co/cookbook

You'll love it!

Makes 1 quiche

Ingredients -

230g / 8.1oz wholemeal flour
50g / 1.7oz coconut oil, cold
600g / 21oz silken tofu
5 tbsp nutritional yeast
1 x lemon
4 tbsp chickpea flour
1 garlic clove
salt & pepper
300g / 10.6oz spinach
handful basil leaves, plus extra for decoration
2 spring onions
4 handfuls of cherry tomatoes

Method -

1. Transfer the coconut oil to a small bowl and pop it in the freezer for 5 minutes to harden.

2. Then add the flour, coconut oil and a pinch of salt to a food processor, and process until combined. While the ingredients are processing, slowly pour in 6 tbsp of cold water and continue to process until the mixture reaches a dough like consistency.

3. Roll the dough into a ball, wrap in baking paper and place the dough in the fridge for 30 minutes.

4. Preheat the oven to 180°C / 356°F fan assisted.

5. Remove the dough from the fridge and roll it out onto the baking paper or a floured worktop. Roll until it’s a couple of inches larger than a 9" pie dish. Then roll the dough onto the rolling pin and transfer it to the pie dish. Use your fingers to push the dough into the edges, then trim the excess with your fingers (or use a knife) and finally use a fork to prick the base around 10 times. Bake the dough for 10 minutes.

6. Add the spinach to a large saucepan on a medium heat and cook for 5 - 10 minutes, stirring occasionally, until fully wilted.

7. Meanwhile, squeeze the tofu gently over a sink with your hands to remove any excess water. Then clean the food processor you used earlier and add the silken tofu, nutritional yeast, juice of the lemon, chickpea flour, garlic clove and generous pinches of salt and pepper to the processor, and process until smooth.

8. Once the spinach is ready, transfer it to a sieve and use the back of a wooden spoon to squeeze out the excess water. Then add it to the food processor. Roughly chop the spring onion and basil leaves, and add them to the tofu mixture. Stir everything until combined (don't process the mixture).

9. Spoon the tofu mixture into the baked pastry and smooth out the top with a spatula.

10. Slice the cherry tomatoes in half and place them on top of the quiche to decorate. Bake for 35 minutes.

11. Remove the quiche from the oven and top with freshly ground black pepper and a few basil leaves. Bon appetit!

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