Who says you can't have quiche as a vegan?
Well, not many since there are five million recipes for vegan quiche on the net, but whatever :)
I remember my mum's potato flan was a favourite, and this isn't a potato flan but it could be. I might get her recipe and give it a go. I got this recipe from Squirrel's New Vegetarian Cookbook. There used to be a restaurant (connected to the book) just up the road from my house but it apparently closed in 2006, which I am sad to discover. This 'Corn and Vegetable Flan' on page 60 of the book is the best one I've tried so far. It's definitely the closest in flavour and texture to a 'real' quiche thing made with eggs. Since I followed the recipe pretty much exactly I'd better not post the recipe :( However the ingredients are as follows: wholemeal shortcrust pastry, tofu, vegetable oil, soy sauce, onion, tomatoes (for top), 1 grated carrot and grated zucchini, frozen corn kernels. I also put in some garlic because I have trouble cooking without it!
This made a flan in a 9inch tart pan (or whatever is quite small – I couldn't find a ruler! Guessed) and served 4 (and could have served 6 if I cut the slices smaller and served potatoes or something on the side. It cost about $2.20 per serve (4) not including the side salad, which I took home after a barbecue at my dad's house.
It held together beautifully, and tasted even better the next day cold! The pastry was pretty fantastic too. I could get used to shortcrust pastry in my pies and tarts and things. I usually buy supermarket puff pastry because it well, puffs, but the white flour really gives me a belly ache. Perhaps this week I'll try a full pie with this pastry. (It's just your basic wholemeal shortcrust recipe – plain flour, salt, vegan margarine and water. I rolled it out between two sheets of baking paper because I accidentally made it too wet, but it worked fine.) Yum. Very good for summer dinners, lunches, breakfasts...:)
2 comments:
That quiche is beautiful! Andy and I have tried many many quiche recipes, with varying degrees of success, but have recently fallen in love with a recipe from VegNews, which involves cooking chickpea flour and water, like you would cook polenta, and then fridging it before heating back up to serve.
And good on you for making your own shortcrust. I am seriously bad at it. I blame the heat here (though I think the real reason has more to do with my mixing...).
Thank you! It really tasted as good as it looks.
Haha doesn't humidity make it easier to work with? :P I don't measure anything except the flour, otherwise I'd end up with too much. I usually go 2 cups of flour and keep adding margarine until it looks like breadcrumbs...the usual :) Just gotta keep trying!
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