Vegan silverbeet and mushroom quiche recipe
This recipe teaches how to make a homemade vegan silverbeet and mushroom quiche. It's easy, healthy and delicious!
- 500 g firm tofu
- 5 tablespoon egg replacement
- 3 tablespoon olive oil
- 3 cloves garlic
- 200 g mushroom
- 500 g Silverbeet
- 1 vegan shortcrust pastry
- 70 g shredded vegan cheese
- 2 tomato
- 1 tablespoon Italian herbs
- Fresh parsley
Blend the firm tofu for approximately 20 seconds, until it forms a crumb-like mixture
Add the egg replacement premix and blend until the ingredients are well combined
Heat the olive oil on medium heat in a frying pan. Add the garlic and mushrooms. Fry for 3 mins.
Add 2 pinches of salt and pepper, stir and cook until mushrooms become soft.
Add the silverbeet. Stir and cover with a lid. Stir Cook for approximately 10 minutes on high heat.
Place silverbeet and mushroom mixture into a large bowl and set aside.
Add the tofu mixture and mix.
Place the shortcrust pastry in a baking pan and add the stuffing mixture.
Sprinkle the top with shredded vegan cheese, place sliced tomatoes on top and sprinkle the Italian herbs.
Bake for 35 minutes in a preheated oven to 180°C. Let it rest for 5 minutes before serving.