Vegan Red Capsicum and Kale Quiche Recipe
Vegan Red Capsicum and Kale Quiche Recipe
Ever tried potato pastry? It’s not quite as short as traditional pastry, but this quiche is delicious and much healthier than traditional pastry.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- Pastry
- 1 cup plain wholewheat flour
- 2 medium potatoes, boiled & mashed
- ½ tsp salt
- 2 tbsp cold water, if required
-
- Filling
- 500g firm tofu
- ¾ cup soymilk
- 2 medjool dates, pitted
- ½ cup nutritional yeast flakes
- 4 tbsp arrowroot
- ½ tsp ground turmeric
- 4 spring onions, whites sliced finely
- 2 garlic cloves, crushed
- 1 large red capsicum, diced
- 3 large handfuls kale, finely shredded
- ½ cup water
- 1 tbsp tamari
- ½ cup finely chopped parsley leaves
Method
- Preheat oven to 200°C
- Line base of 25cm flan dish with a greaseproof paper. Mix flour, mashed potato and salt in bowl and drizzle in cold water, 1 tbsp at a time, until dough just comes together. Cover and refrigerate while you make filling.
- Roll pastry out on floury bench, using rolling pin or glass jar, to 4cm bigger than flan dish. Drape rolled pastry carefully over dish and push pastry into bottom of dish. Scrape overhanging pastry away with knife and remove excess. Prick base with fork. Bake for 10 mins.
- Place tofu, soymilk, dates, nutritional yeast flakes, arrowroot and turmeric in food processor or blender and blend to consistency resembling ricotta cheese, then place in large bowl.
- Heat frying pan on high heat, add spring onion and garlic and sauté until golden-brown. Add red capsicum, kale and water. Add tamari and continue to sauté for a couple of mins until softened and liquid has evaporated.
- Place cooked vegetables in bowl with tofu mix and parsley, and mix well. Add a little salt and pepper to taste.
- Place tofu vegetable mix to pastry base and smooth top with spatula. Bake for 30–45 mins or until top is golden-brown and firm to touch. Slice into 6 portions and serve with salad.
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