Recipe submitted by Bronwyn Slater

Equipment: Food Processor

Ingredients:

Vegan shortcrust pastry
300g firm tofu*
300g silken tofu
100g vegan cheese, broken into small pieces
4 large mushrooms
1 onion, chopped
Large handful of frozen peas (or other green veg)
1/4 tsp salt
1/2 tsp garlic salt
3/4 tsp onion salt
1 stock cube dissolved in 1tsp hot water

 *You can use drained tofu, OR you can freeze the tofu overnight then defrost it and squeeze out the water by hand.  Freezing the tofu changes its texture – this is how I use it in all my recipes.

Directions:

Line a pastry dish with the shortcrust pastry and blind bake for 20 minutes at 190.
(Use some baking beans to ensure the pastry keeps its shape while cooking.)
While pastry is cooking – fry the onions in 1-2 tbsps of oil for 5 mins.
Add all the following to the food processor and blend thoroughly for a few minutes, scraping down the sides:
Silken tofu, firm tofu, fried onions, cheese, salt, garlic and onion salt and stock cube.
Partially cook the frozen peas (or vegetables).  Fry the mushrooms in a little oil with a sprinkle but don’t cook them completely.
Add the peas and partially cooked mushrooms to the tofu mixture.
Pour the mixture into the cooked pastry case.  Cook for 35 minutes at 190.
Leave to cool for 30 minutes before serving.
If you serve the quiche immediately from the oven it won’t hold its shape.