A round torte or quiche tin is needed.
- Mix the flour and vegetable margarine with a little water and 1/2 tsp rock salt, knead into a smooth shortcrust dough and leave to cool for 20 minutes.
In the meantime, finely chop or grate the vegetables, blanch briefly and leave to cool.
- Press the quiche dough evenly into a torte or quiche tin and form a small edge. Spread the chopped vegetables on the dough base.
- For the smoked tofu glaze; blend the whippable soy cream and the Joya Yogurt Alternative natural using the hand blender. Mix with the rock salt, turmeric, chili and olive oil, as well as the arrowroot starch and the chickpea flour.
- Mix it all again using the hand blender and then pour over the vegetables. Bake it in the oven at 180 degrees for 25-30 minutes until the surface is lightly browned. The quiche is easier to cut if it is left to rest in the tin for 15 minutes.
This recipe comes from the book “Jeden Tag vegan genießen” (“Enjoy vegan every day”), published by Löwenzahn Verlag. We would like to thank Veggi Mäggi.