- 240 grams canned chickpeas (grind rolled oats in food processor)
- 2 tablespoons extra virgin olive oil
- 4 tablespoons oat flour
- 400 grams firm tofu (liquid squeezed out – wrap the tofu in some kitchen paper and place between two chopping boards, push down to squeeze out the liquid)
- 1 tablespoon cornflour
- 160 ml almond milk
- 1 tablespoon extra virgin olive oil
- 2 tablespoons soy sauce (use tamari sauce for gluten-free alternative)
- 1 tablespoon onion powder (optional for extra flavor)
- 1 teaspoon garlic powder (optional for extra flavor)
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 onion diced (packs of fresh or frozen ready diced are available in some supermarkets)
- 200 grams mushrooms , sliced
- 1 cup sweetcorn (frozen or canned)
- 1 garlic cloves
- 1 handful baby spinach
- 1 courgette diced (zucchini)
For the pastry base:
- Place the chickpeas, olive oil and oat flour in a food processor and pulse until the ingredients come together.
- Using your hands squish the pastry into the quiche tin/dish and even out with the back of a spoon.
- Bake for 5 to 10 mins.
For the filling:
- Pre-heat oven to 180 degrees (350 F Gas Mark 5)
- Place the tofu, cornflour, almond milk, olive oil, tamari, onion powder, garlic powder, turmeric, paprika and coriander into the food processor and process until creamy.
- Place the onion, mushrooms, sweetcorn, spinach and garlic into a non-stick frying pan and dry fry until the vegetables have sweated and golden brown. Take the pan off the heat and add the tofu cream to the cooked vegetables and stir.
- Pour the vegetable cream into the flan base and arrange the sliced courgettes on top.
- Bake in the oven for 20 to 25 mins.
Use gluten free oats to make it gluten free. Makes 1 x 20cm quiche or use mini tins for individual quiches
By Karen Hart