Ingredients - serves 8
CRUST
3 medium-large potatoes (grated)
2 Tbsp melted vegan butter (or sub olive oil with varied results)
1/4 tsp sea salt and pepper
FILLING
12.3 ounces extra-firm silken tofu (patted dry)
2 Tbsp nutritional yeast 3 Tbsp hummus
Sea salt and black pepper (to taste)
3 cloves garlic (chopped)
2 medium leeks (thinly sliced)
1 tub of hummus (about 300g) - I used ChicP carrot, ginger and turmeric hummus
2 handfuls of rocket
2 tbsp of kimchi - I used Urban Fermentery
Method
Preheat oven to 200c and lightly spritz a circular baking dish
Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
Bake for 25-30 minutes or until golden brown all over. Set aside.
Prep leeks and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside.
To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
Remove leeks from oven, add to a mixing bowl and top with the tofu mixture, then add the rocket and kimchi. Toss to coat, then add to the crust and spread into an even layer.
Bake quiche for total of 30–40 minutes at 180c or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
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