Creamy Tofu Veggie Quiche Crust for 22cm pie tin- 1cup (120g) flour- 1/4cup canola oil (put in a fridge before use), – 1/8cup plant milk- 1/4tsp sea salt1 preheat oven 190℃ (375℉)2 in a bowl, combine everything, mix roughly, and make a ball with hands quickly. Don’t knead 3 in a tart tin, roll the crust dough into a circle roughly, then line4 refrigerate for 20 mins to firm up5 then bake for 10minQuiche fillingsBatter- 200g firm tofu- 150cc cashew milk- 1.5TBS corn or potato starch – 2TBS tahini- 1TBS white miso paste- 1TBS nutritional yeast – 1/2tsp veggie powder- 1/4tsp turmeric Vegetables – 1 medium potato – 150g shimeji mushroom (cut off the base of the cluster and separate the stems with hands)- 1/4 cup edamame- 6 thin slices of red paprika – 2 cherry tomatoes - 1/2 cup shredded vegan cheese 1 preheat oven 180℃(355℉)2 in a skillet, heat vegan butter and olive oil, sauté potatoes, and shimeji mushroom, sprinkle sea salt, and set aside 3 in a food processor, blend all the ingredients of batter until smooth 4 transfer to a bowl, add sautéed veggies, and edamame, mix together 5 fill the mixture to a pie crust, top with red paprika and halved cherry tomatoes, bake for 30min#govegan #justvegan #veganfoodie #bestofvegan #veganinspiration #veganbowl #veganbowls #vegandinner #veganfood #whatveganseat #plantbasedmeals #vegan #veganporn #veganfoodshare #crueltyfree #nogarlicnoonions #gohealthy #veganquiche #tofuquiche #ヴィーガンレシピ #ヴィーガンキッシュ#veganchristmasdinner #veganchristmasrecipes
