- Wheat flour 250 grams
- Tofu 250 gram
- Nutritional Yeast 2 Tbsp. spoons
- Olive Oil 60 Gram
- Salt 10 Gram
5 g - in the dough, 5 g - in a mixture of tofu and cashew
- Asparagus 100 Gram
- Potato 150 Gram
- Water 160 gram
100 g - in a mixture of tofu and cashew, 60 g - in the dough
- Cashew 60 Gram
To get started, prepare all the ingredients. For 30-40 minutes, put a glass of water in the freezer. If your blender is not powerful enough, then soak cashews in water for a couple of hours.
Cut the potatoes into small slices and send for 10 minutes to a double boiler. 5 minutes before graduation, put the same asparagus there.
Grind tofu, cashews, nutritional yeast and salt in a blender bowl. Gradually start pouring water until the desired consistency is obtained. Water may require less, it all depends on the juiciness of tofu.
The result should be a homogeneous mixture. By consistency, like a very thick sour cream.
Next, prepare the Swiss dough. Beat with a mixer very cold water, salt and oil. You should get a white emulsion.
Mix the emulsion with flour.
Swiss dough must be thoroughly kneaded to a homogeneous consistency.
Roll out the dough to fit the shape. Press the dough firmly against the sides of the mold.
Put 1/3 of the mixture of tofu and cashew on the dough, spread the filling of potatoes on top.
Cover the potatoes with the remaining mixture of tofu and cashew nuts, lay the asparagus on top. Press it in slightly so that it is better fixed. Bake the quiche for 40 minutes at a temperature of 180 degrees.
Servings Per Container: 8
- One defrosted vegan cake
- 1/2 tofu bar
- 1 teaspoon (5 ml) of soy milk
- Assorted finely chopped vegetables, about 2 glasses (460 g)
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 1/2 cup (115 g) grated vegan cheese and some vegan cheese for powder
1. Grind flour and butter until butter crumbs are obtained (just like a shortbread dough is usually done). Then add baking powder, sugar and salt and mix again.
2. Gradually add water, the dough should turn out moist, but not sticky.
3. Shortbread dough prepared in this way can, in principle, not even be sent to sunbathe in the refrigerator for an hour, as in the usual recipe, but immediately put into action. But if there is a desire, while the filling will be prepared, put it in the refrigerator for this time.
4. Preheat the oven to 190 degrees.
5. In a pan, heat the oil, throw the chopped onion into it and cook until soft.
6. Add almond flakes, if you use them, soy sauce, marjoram and warm for another couple of minutes.
7. In a blender, mix almonds, cashews and water until a thick, uniform mass is obtained.
8. Combine onion, nut mass, salt, pepper to taste. The filling should not be too liquid, so add the amount of water for the filling indicated in the recipe to the nut mass gradually, you may not need all the water.
9. We take out the dough from the refrigerator, a little baking dish grease with oil or line with parchment paper.
10. Gently roll the dough into a cake with a diameter of 7-8 cm larger than the diameter of the baking dish itself. The quiche form for this recipe should be somewhere 26 cm.
11. We spread the rolled out dough in the form, forming the sides, unevenness along the edge we cut carefully with a knife. Now the dough should be completely covered with parchment paper, sprinkled with a handful of dried peas and put in the oven to bake. In this way:
12. We take out the dough from the oven, remove the peas (or any beans that will be) and paper. We distribute the filling, and again put in the oven for 30 minutes. If you want a slightly toasted crust on top, a couple of minutes before cooking, put the quiche on the very top level of the oven, but watch carefully, the nut filling quickly burns out. We take it out and enjoy it. Incredibly tasty dish.