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Vegan Quiche

1 onion
6 mushrooms
1 pepper
2 cloves garlic
1 tsp. cooking oil (or water if you prefer) to fry the veggies
250 g shortcrust pastry (try JusRol frozen pastry)
250 g plain or smoked tofu
Splash of soya milk
Salt and pepper, to taste
1/3 block of vegan cheese (try Redwoods or Scheese)
7 cherry tomatoes, halved

• Preheat the oven to about 400°F.
• Chop the vegetables and garlic finely and fry in the oil over low heat until soft. Roll out the pastry or press into a quiche dish with your fingers. Blind bake in the oven for 5 minutes.
• Chop the tofu roughly and blend, along with the soya milk, salt and pepper, into a smooth paste in the blender.
• Remove the veggies from the heat and the quiche dish from the oven. Pour the blended tofu into the pan with the veggies and stir. You will see liquid rising from the vegetables, diluting the tofu mixture. Grate the soya cheese into the mixture until it stiffens. (Smoked tofu will require less ‘cheese’ to stiffen than plain tofu.) Dollop the mixture into the pastry-lined quiche dish and garnish with the cherry tomatoes. Bake for about an hour or until brown on top.

Variations:
Use any veggies you like. The recipe above is just a basic quiche.
Try adding chopped faux bacon for extra flavour.
If you prefer crunchy veggies, don’t precook them.

Makes 6 servings

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    • Terry says:

      Antea, you inspire me. I’ve pondered and wanted to go vegan for a long time, but finally got to it recently after reading articles about factory farming. It’s not easy, as I’m in a country where I can’t read labels and not of all the stuff I need is available, but I persevere with the help of the recipes here and the knowledge I’m now fully on the right side when it comes to the humane treatment of animals. Now you have reminded me that there’s something very good in this for me too — health.

    • Antea Buel says:

      When i was a child, school taught me some facts very different from today’s. A third of France’s inhabitants had eaten meat only on very big occasions, like weddings and funeral gatherings, they ate well though. Veggies from garden, protein from walnuts, drinks and desserts from baies and dairy. i remember my mother marvelling at the fact we could buy bread instead of making it. Tofu did not exist in France then. But we had good varied food and a little meat only on Sundays,chicken, rabbit or stew. I still have a brother 104 years old, one sister 91, The older sister passed away 6 days before hitting 100. We were all healthy, tall, strong, and not fat, no acne, hardly any wrinkles to the end.

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