This recipe was a huge success. It is a real hearty meal, and perfect for these winter days in front of the fire place. I adapted this recipe from Vegan Sa, because the ingredient list seemed too much for my baking pan.
Ingredients:
Ingredients for the base:
1 cup spelt flour
2 Tbsp vegetable oil
Pinch Cayenne pepper
Salt
Black pepper
Ingredients for the filling:
300g plain tofu
125 ml soya milk
1 Tbsp vegetable stock
1 Tbsp English mustard
½ tsp Cumin powder
Dash of soya sauce
3-4 sweet potatoes (sliced and slow roasted in the oven with olive oil and sea salt)
Caramelized onions
Fresh basil
Method:
Method for the filling:
Wash and roughly chop up the sweet potato.
Rub the sweet potatoes and season with olive oil, and then bake them at 200°C until done.
In a food processor (Magi Mix), add the soya milk, tofu, mustard, cumin powder and soya sauce, and blend until smooth. This is the vegan custard base.
Turn the roasted sweet potato and caramelized onion into the mixture gently.
Add to the quiche base and bake for about 25-30 minutes or until there is a little colour.
Garnish with fresh basil.
Method for the base:
In a mixing bowl, add the vegetable oil to the spelt flour and rub together gently to get a breadcrumb texture.
Add a little water so that the pastry binds.
Roll out and place into your quiche mould.
Place in the freezer for at least a half hour.
Bake for 15 minutes.
1 cup spelt flour
2 Tbsp vegetable oil
Pinch Cayenne pepper
Salt
Black pepper
Ingredients for the filling:
300g plain tofu
125 ml soya milk
1 Tbsp vegetable stock
1 Tbsp English mustard
½ tsp Cumin powder
Dash of soya sauce
3-4 sweet potatoes (sliced and slow roasted in the oven with olive oil and sea salt)
Caramelized onions
Fresh basil
Method:
Method for the filling:
Wash and roughly chop up the sweet potato.
Rub the sweet potatoes and season with olive oil, and then bake them at 200°C until done.
In a food processor (Magi Mix), add the soya milk, tofu, mustard, cumin powder and soya sauce, and blend until smooth. This is the vegan custard base.
Turn the roasted sweet potato and caramelized onion into the mixture gently.
Add to the quiche base and bake for about 25-30 minutes or until there is a little colour.
Garnish with fresh basil.
Method for the base:
In a mixing bowl, add the vegetable oil to the spelt flour and rub together gently to get a breadcrumb texture.
Add a little water so that the pastry binds.
Roll out and place into your quiche mould.
Place in the freezer for at least a half hour.
Bake for 15 minutes.
Recipe supplied by Fresh Earth Food Store, Gauteng, South Africa
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