11 February 2019

Vegan Quiche with Red Amaranth Leaves

Vegan Leanne

Vegan Leanne valentines themed menu using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


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.


  • 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)