Vegan Quiches – Sun Dried Tomato and Basil

Ingredients:

1 500g block plain firm tofu

1/2-1 cup vegetable stock (adjust to consistency)

1/4 cup tahini

1/3 cup savory yeast flakes

2 stems shallots – diced (or one red onion diced)

3-4 cloves roasted garlic – crushed and finely chopped

1 cup loosely packed sun dried tomatoes (the oily type)

1 cup loosely packed fresh basil

2 teaspoons paprika

Fresh black pepper

1/2-1 cups soy milk (adjust to consistency)

1/4 cup Nuttelex (optional – for a creamier quiche)

1 packet vegan shortcrust pastry (i.e. using veg oil based pastry, not butter)

Spray Olive oil

Equipment:

large fry pan
1 jumbo muffin tray or large family quiche dish
1 spray can of olive oil
1 blender

Oven heated to 180 degrees C

Directions:

In blender pulse the tofu well, until no large chunks remain.

Heat olive oil in pan, and add shallots and tofu, cook until the tofu is browning slightly, for approximately 10 minutes. Add some of the stock to deglaze pan as required while tofu is cooking.

Turn off the heat and let cool slightly.

In the blender, blend the sun dried tomatoes until finely blended, then add the garlic, then the cooled tofu mix, blend in tahini and savoury yeast flakes.

Blend into a paste adding soy milk a little at a time, and shake in paprika and some fresh black pepper to taste.

Spray the muffin tin with the oil then line the muffin tin with a circle of defrosted pastry (use a cup the same size as the base of the muffin holes to cut out the base) then with two strips around the edges, overlapping with the base and with each other.

If you are making a family size quiche, rather than mini quiches, double layer your pastry.

At the pastry edges press well so that there are no visible joins that can separate.

Fill with the tofu filling and smooth the top, dust over a little paprika.

Bake in the oven for 35-40 minutes, then add a slice of tomato to each quiche before baking for a further 5-10 minutes.

Garnish with a sprig of basil and serve with tomato sauce, a salad or baked veggies and white sauce (recipe below).