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I just love eating it with pasta or potatoes, but once in a while, it’s also great to get a bit more creative. Last weekend, we had this vegan quiche with asparagus and tomatoes and they were so good.
Ingredients [ For 2 to 4 people ] [ Preparation time : 22 minute – Cooking time : 45 minutes ]
- 2 cups whole wheat flour
- 1/3 cup water
- 3/4 cup plant-based margarine
- 1/2 teaspoon salt
- 14 oz silken tofu
- 2 tablespoons olive oil
- 1 tablespoon starch
- 1 teaspoon turmeric
- 1 1/2 tablespoons herbs de Provence (thyme, oregano, rosemary, and basil)
- 1 pinch kala Nanak (optional but recommended)
- 1 tablespoon olive oil
- about 7 oz green asparagus
- 2 green onions, cut into rings
- about 10 suns dried tomatoes in oil
- 6 cherry tomatoes, cut into halves
Make the dough: Combine all ingredients in a bowl and knead into a smooth dough. Form a small ball and let it rest in the fridge for about 30 minutes.
Meanwhile, cut the green onions into rings. In a medium pan, heat some oil and add the green onions. Stir gently for about 2 minutes. Set aside. Cut the asparagus into small pieces and cook in salt water for about 3 minutes.
In a medium bowl, combine the silken tofu, the oil, the starch, the turmeric, the herbs de Provence and – if using – kala Nanak. Whisk until smooth. Chop the sun-dried tomatoes. Add them together with the green onions and the cooked asparagus (save the asparagus ends for the top) to the tofu-mixture and stir well.
Divide the dough into twelve portions and place twelve baking cups into a muffin tray. Evenly press the dough balls into the bottom and all the way up the sides of the muffin cups. Fill with the tofu-mixture, top with half a cherry tomato and an asparagus end and bake for 30-35 minutes at 350 °F (180°C). Serve together with a green salad or as a snack.