Asparagus and Blue Cheese Vegan Quiche
How to make a delicious vegan supper dish
Ingredients
- 1 6" dia Shortcrust Pastry Case - pre-baked
- 280 g Silken Tofu - drained and dried on kitchen roll
- 1 bunch Asparagus - about 12 stalks, rinsed, chopped into small rings
- 1 Onion - small, finely diced
- ½ Teaspoon Thyme - chopped
- 2 tbsp Parsley - chopped
- 1 Teaspoon Olive Oil
- 2 tbsp Nutritional Yeast
- ¼ Teaspoon Cayenne Pepper
- ¼ Teaspoon Asafoetida
- 1 Teaspoon Dijon Mustard
- Salt and Pepper
- 50 g Blue Cheese - vegan, grated (or vegan cheese of your choice)
Instructions
- Preheat oven to 180c.
- In a pan, gently heat olive oil.
- Saute the onion and chopped asparagus until softened, About 10 mins.
- Add the fresh Thyme, chopped Parsley and season.
- Add to a large bowl to cool whilst you prep the other ingredients.
- In a blender, whizz up the drained and dried tofu, the Nutritional Yeast, Mustard, Cayenne Pepper, Asafoetida and some more seasoning.
- Add this to the bowl.
- Finally, add the grated cheese and mix all the ingredients together until thoroughly combined.
- Pour this into your pastry case, and bake for about 50 minutes or until browned on the top.
- Leave to cool completely before cutting and serving.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Asparagus and Blue Cheese Vegan Quiche
Amount per Serving
Calories
143
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
9
mg
3
%
Sodium
198
mg
9
%
Potassium
518
mg
15
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
11
g
22
%
Vitamin A
1180
IU
24
%
Vitamin C
12
mg
15
%
Calcium
127
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.