Vegan Garden Veggie Quiche with Cheesy Crumbs (Oil-free)

Vegan garden veggie quiche oilfree

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Vegan Garden Veggie Quiche with Cheesy Crumbs – make this oil-free quiche with a shortbread crust and a cashew cream filling with tofu and vegetables like broccoli, carrots, zucchini topped with delicious, cheesy nut crumble. This vegan quiche recipe is perfect for using veggie leftovers. vegan | oil-free | sugar free | milk-free | lactose free | plant-based | vegetarian

Vegan garden veggie quiche oilfree

Vegan garden-veggie quiche with perfect filling

As you probably know, a quiche is anything but vegan. But to make a delicious vegan garden-vegetable quiche, you do not need much and super tasteful. Have you already seen my onion cake recipe? There I also use silken tofu like in this recipe. I’ve tried a lot from chickpea flour to yogurt, but none has convinced me as much as the silken tofu to create a true-to-the-original filling. Now the question arises, are you interested in a egg replacement cheat sheet? Then let me know in the comments below

Meal Prep with this vegan garden-veggie quiche

If you are like me and you do not want to prepare fancy meals on busy days, then this quiche is perfect for you. The garden-veggie quiche is easy to freeze and tastes freshly baked just as well as on the first day. You can bake the quiche and then freeze or freeze before you bake it. We have e.g. a relatively large freezer and there I like to freeze sauces (such as this tomato sauce) or other dishes that I prepare in larger quantities, I have always some on hand. 

Vegan garden veggie quiche oilfree

You’ll like this vegan garden-veggie quiche. It is:

  • easy to prepare
  • tastes like the original
  • also convinces non-vegans
  • Oil-free and thus whole food plant-based

You like this vegan garden vegetable quiche, then you should definitely look at the following recipes:

This vegan onion cake tastes even better than the non-vegan version. How about those with my famous blackberry poppy crumble cake. I’m sure you’ll like this one.

Vegan garden veggie quiche oilfree


Have you tried the recipe?

If you did it, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.


Yield: 26 cm Springform

Vegan Garden Veggie Quiche with Cheezy Crumbs

Vegan Garden Veggie Quiche with Cheezy Crumbs
Vegan Garden Veggie Quiche with Cheesy Crumbs - make this oil-free quiche with a shortbread crust and a cashew cream filling with tofu and vegetables like broccoli, carrots, zucchini topped with delicious, cheesy nut crumble. This vegan quiche recipe is perfect for using veggie leftovers. vegan | oil-free | sugar free | milk-free | lactose free | plant-based | vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

shortcrust

  • 250g flour (spelt flour, whole grain flour, gluten-free flour mixture)
  • 100g almond butter
  • 2 tbsp water
  • 1/2 teaspoon salt
  • 1 tbsp potato starch

Filling

  • 700g vegetables (for example broccoli, carrots, zucchini, peas)
  • 3 cloves of garlic
  • 200g silken tofu or soft tofu
  • 100 g cashews
  • 100 g water
  • 2 tablespoons of nutritional yeast
  • 1/4 teaspoon Kala Namak (black salt)
  • Salt and pepper to taste

crumbles

  • 50g flour (spelt flour, whole grain flour, gluten-free flour mixture)
  • 50 g hazelnut flour
  • 50 grams almond butter
  • 1 tablespoon of nutritional yeast
  • Salt and pepper to taste

Instructions

  1. Prepare the shortcrust. To do this, process all the ingredients to a homogeneous dough.
  2. Lay out a springform pan with parchment paper and roll out the shortcrust so that it can be placed in the springform pan and add an approx. 3 cm edge. Bake for about 10 minutes in a preheated oven at 180 ° C.
  3. Now cut the vegetables into small pieces, divide the broccoli into mini-florets and spread everything on the shortcrust pastry.
  4. For the cream, the silken tofu, soaked cashews and water blend until high in a high-speed blender to a creamy and smooth consistency. Now season with nutritional yeast, salt, pepper and Kala Namak. And pour over the veggies.
  5. Knead the ingredients for the crumbles and spread over the quiche.
  6. Now bake the quiche for about 30 minutes in the oven at 180 ° C.

 

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