Autumn Vegan Butternut Squash Quiche

vegan quiche recipe - Thrive Nutrition and Health Magazine

Autumn Vegan Butternut Squash Quiche made with tofu, plant based milk and chickpea flour

(Serves 8)

For the pastry:
230gr plain flour
100g of vegan margarine
pinch of salt and black pepper to taste
Alternatively just buy an already made short crust pastry from any supermarket

For the filling:
1 finely chopped red onion
3 medium leeks
1 medium butternut squash
2 tsp of smoked paprika
2 tsp of turmeric
2 tsp of oregano
30ml of sunflower oil
100g of chickpea flour
4 tsp of salt and pepper
900g of tofu
20ml of soya milk (you can use any plant based milk of your choice)
a handful of fresh parsley
a generous piece of vegan cheese chopped in little pieces

How to make it…
For the pastry:
Mix the flour with salt and pepper into a large bowl, add margarine and mix to obtain breadcrumbs-like balls, then add water, just enough too make the whole mixture into a ball. Wrap it in cling film and let it to rest into the fridge for 30 minutes.

Meanwhile in a food processor mix the following: tofu, oil, milk, paprika, turmeric, salt, pepper, parsley, oregano, onion. In the oven roast the leeks and the butternut squash. Cut the butternut squash into slices and the leeks into pieces, season them with a pinch of salt and olive oil. Roast them at 160 for 10/15 minutes, take them out even though they might not be cooked yet. Remove the dough from the fridge and roll it on a flat surface (put some flour on the surface first). Roll it large enough for the size of your tin. Before you put that into your tin lay some parchment paper on the bottom, all using some margarine to grease the inside of the tin, then add flour (like your are preparing a tin to make a cake). Then put the pastry in your tin and work it with your hands to make it even everywhere. Pinch the bottom with a fork and sprinkle some salt and olive oil – blind bake in the oven for 10 minutes.

Take the pastry out from the oven and add the mixture you prepared in the food processor. Then add a layer of the mixture and place your leeks and butternut squash slices on top. Add more mixture and add some of the chopped cheese, then repeat until you have filled the whole tin. Sprinkle some cheese, olive oil and parsley on top and cook it for at least 30/35 minutes at 170 C. Enjoy!

Recipe from:

Instagram @leles_london

Instagram  @v_fois