Vegan Quiche with Red Amaranth Leaves
This makes a great main course served with some additional veggie. Tenderstem broccoli would be lovely. Using Red Amaranth cress and our beautiful pom-poms to serve. The lovely edible flowers and leaves were from our valentines range. This dish was designed as part of a Valentines themed menu; beetroot hummus appetiser and white chocolate, rose and cardamom mousse.
Credit: Vegan Leanne
- Shortcrust Dough (200g)
- Pack Silken Tofu (349g)
- Nutritional Yeast (2 tbsp)
- Turmeric, ground (1/4 tsp)
- Cashew Butter (1 tbsp)
- Vegan Cream Cheese (1 tbsp)
- Vegan Hard/Parmesan Style Cheese (1 tbsp)
- Red Amaranth Cress (Handful)
- Amaranth Pom Pom Flowers (Garnish)
Preheat over to 200C
Roll out the pastry and cut slightly larger than individual tart moulds. Line individual tart moulds with pastry, pricking the bottom and then blind baking with baking paper and baking beads or dried beans holding the paper down for 15 minutes.
Whilst the cases bake, add the rest of the ingredients other than the Amaranth leaves and pom-poms to a food processor and combine until smooth.
Stir in the Amaranth leaves reserving some for garnish.
One the pastry cases have baked and cooled a bit, add the filling and bake for a further 20-30 minutes.