Making vegan quiche for the first time, worry it’s gonna taste bad or not which it turn out good in the end was made me happy!
somehow I think the taste is like samosa in shape of quiche 😀 even my sister who doesn’t like vegan food wants to eat it without knowing it’s vegan, yay me! so here’s the recipe…
For the pie crust
- 2 cups White Flour
- a pinch of salt
- 125ml olive oil
- 180 ml water
Mix all together until a ball forms, roll out between 2 plastic wraps, put it pan or just skip the rolling part and put in pan right away when I don’t have much time 😀 leave it cool in refrigerator for 15-30 mins. Preheat oven, bake the pie crust for 15 mins. Meanwhile prepare the filling.
For the filling
- 450 grams Tofu
- 1 tsp salt
- pepper to taste
- 1 onion, diced
- 1 cup Broccoli
- 1 cup champignon, sliced
- 3 green peppers/chili, sliced
- 1 tsp turmeric (or a little more)
- 1/2 tsp nutmeg
- 1/2 cup soya milk
- 1/2 tsp garlic powder
- 1 tbsp dry basil
- olive oil
In blender or food processor add tofu, turmeric, basil, soy milk, salt, pepper, nutmeg.
Heat a pan, add olive oil, onion, green pepper, broccoli, mushroom cook for 10 mins add pepper & salt to taste
In a bowl combine the tofu mix with the veggies, mix it well. Transfer the filling to the pie crust and continue to bake for 30 mins. The quiche is done, once you insert a toothpick and come out clean.
1 Avocado, pitted, peeled
1 cup pure maple syrup/ simple syrup
3/4 cup Non-dairy milk
1/3 cup olive oil
2 teaspoons Vanilla extract
1 and 1/2 cups All Purpose Flour
3/4 cup Cocoa powder
1 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 teaspoon Salt
Preheat oven to 350f prepare a 12 cup muffin pan with paper liners (medium size, I run out the medium paper liners so it looks drawn in cup 😀 )
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
In a blender/with mixer puree together the avocado, milk, oil, maple syrup and vanilla extract. Until smooth.
Stir in the wet mixture into the flour mix. Do not over mix.
Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.
Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cool then you can frost it.
you might want to add more sugar in this recipe as it taste very chocolatey, if usually on other vegan cake recipe you worry if you’ll burn the avocado so it taste like smoke, but this one goes perfectly without have to worry if the avocado get burn. The result is a very moist cupcakes.
We got the main dish ready Dutch Meat Balls now it’s time for side dish, it’s very easy & healthy
what you need is…
- 1 Courgette
- 1 red paprika
- 3 cloves garlic
- sunflower seeds
- 2 tbsp olive oil
- 1/2 cup Champignon
- a pinch of salt, pepper, & white sugar
- 1-2 tbsp Soya sauce (sometimes I use both sweet & salty soy sauce or just one of it depends of what I have at home)
Heat the pan, add olive oil, then garlic, next courgette until half cooked, add paprika, champignon and all the other ingredients. Stir until it’s cooked. Ready to eat 🙂