Vegan Mushroom Quiche – Tofu Free

This recipe consistently gives me a good firm vegan quiche… it’s easy to make and soya free.

 Mushroom Vegan Quiche Recipe 

Vegan. No Dairy, No Egg & Tofu FREE

Ingredients:

The quantity you need of each ingredients can vary… its about consistency of the mixture so you should use the measures below as a guide only.

Filling:

• 250g mushrooms
• half cob of corn (WORK OUT IN g)
• 1 medium onion
• 1x Handful of Garlic (WORK OUT IN g)
• 1x bunch of basil
• Salt & Pepper
• Coconut or Olive Oil

Sauce:

•  2 cups Bessan Flour
• ½ cup Nutritional Yeast with B12
• 2 cups Coconut Milk and/or Water Blend. Make your own Fresh Coconut Milk and it will be more watery without the preservatives, thickners etc… typically I would use my 2^nd pressing milk for these 2 cups… if using coconut cream mix it 50/50 with water.
• 4 cups of stock (made from the filling)

Pastry:

• 2 cups Wheat Flour
• 1 dsp Ground Flax (1 Flax Egg)
• Salt
• 3 dsp Coconut or Olive Oil
• Water to mix

Methodology: Mushroom Vegan Quiche

Making a Good Vegan Quiche: so it took me a while to ‘perfect’ this recipe and it consistently works even when ingredients vary… corn is more sweet, mushrooms more juicy, etc.

The Steps: Usually I start with the Filling… sometimes I start with the pastry and leave it in the fridge for a few hours. It works either way…

Food Prep:

• Wash the mushrooms and slice into medium ‘cubes’
• Peel corn cob, and snap in half – cut kerrnels off to get ½ cup corn
• Slice garlic into small pieces, add a pinch of salt and mix in
• Slice onion into small pieces
• Wash and finely slice basil, remove thick storks

Making the Filling (& Stock):

1. Warm Oil on a low heat… add onion and saute until translucent
2. Add garlic and mix in, heat a little longer
3. Then add mushrooms, stir all together and sweat the mushrooms a little bit
4. Then add the corn and basil… leave to sweat a bit more, mixing through
5. Take off heat and leave to cool

The mushrooms will reduce down a little but should only be lightly cooked. They will be cooked again in the quiche

Set this whole mixture aside to cool…

Usually I then make the pastry, roll it out and line the tin… then come back to the filling to lightly squeeze them and set aside for the quiche… the liquid will make the base for the sauce stock.

Making the Pastry:

1. Mix 1dsp of ground flax seeds with 2dsp of water, mix with fork and set aside for few minutes
2. Add 2 cups of flour to a big mixing bowl
3. Add pinch salt and mix through
4. Add 3dsp of oil into the flour and mix through, spreading it throughout.
5. Mix with a spoon first, then get your hands in to crumble the flour and oil mixture together…
6. Then add water to blend, a little at a time… mix in to make a pliable dough
7. Add a dusting of flour and then get your hands in to kneed
8. If you are making for later… refridgerate in the bowl for a couple of hours
9. Otherwise… next step is to roll out
10. Dust the worktop with flour, and your rolling pin (or whatever round rollable device you have about, like a clean, old bottle)
11. Keep turning the pasty sheet over and add more dustings of flour if needed
12. Your aiming for a round sheet, an inch or so wider all the way round whatever cooking device you plan to use… typically I use a round metal dish SIZE diameter and SIZE depth…
13. Lightly oil your quiche mould, then dust it with flour… tapping it around to cover all sides
14. Place the pastry sheet into the mould, cutting off excess around… to place the pastry. Try folding the pastry into thirds… place that across the centre of the mould and unfold either side.
15. With the excess pastry, make some mini quiches or check out our Marmite Whirls or spice up to make little crackers.

Now, place the quiche mould with pastry lining into the fridge to chill, while you prepare the sauce.

Making the Stock:

1. Wash hands thoroughly and dry before you begin
2. Get the Filling Mixture that you previously set aside to cool
3. Get three bowls, your filling mixture in one and 2 empty
4. Squeeze small handfuls of the filling mixture over an empty bowl. Just lightly squeeze to take out easy moisture… if your quiches are coming out too wet (squeeze more juices out at this stage).
5. Set aside the bowl of squeezed filling. We will use this as stock
6. This liquid will make the base of your vegetable stock… measure the liquid into a pan and top up with water so that the total liquid is 4 cups (SIZE ml).

Making the Sauce:

1. In a Blender add 2 cups of coconut milk/water and 2 cups (rounded) of bessan flour. Add ½ cup of Nutritional Yeast and a pinch of salt. Blend.
2. In a pan, bring the stock to the boil then turn the heat down to a simmer…
3. Slowly pour the Bessan batter into the warm stock (still on the low heat) stirring continuously… in a figure of 8 or whatever techniques works for you to keep the sauce at the bottom of the pan moving. If you don’t it will burn to the pan bottom.
4. Keep stirring and keep on a low heat for a few minutes (5 max) and then turn the heat off… keep stirring a little more before getting the Quiche Base out of the fridge .
5. If your sauce is lumpy it doesn’t really matter… it won’t really notice once the quiche is cooked.

Creating YOUR Mushroom Vegan Quiche:

1. Take the pastry Quiche Base out of the fridge and add 2-3 big spoons of sauce into it… spread it around so it covers the whole base of the base.
2. Then add 2 handfuls of the mushroom filling mixture, scattering it evenly over the sauce mixture.
3. Then add another 2-3 spoons of the sauce and spread over the mushrooms to cover them and spread out into all the edges.
4. Add another 2 handfuls of mushroom mix and sauce on top.
5. Finally, a little extra sauce on top so all the mushrooms etc are fully covered.
6. This layering style gives a more even distribution of the ingredients with a greater sauce to filling ratio. You should only use about 3 quarters of the mushroom mixture. The rest can be used for little Mini Quiches, a Quick Pasta Sauce or use it as the base for a yummy Nut Loaf (which is what we do).
7. Finally, pop the quiche in the over, middle shelf (surround heat) on about 160 C for 1 hour… if it doesn’t look done leave it longer… 1.5 hours should be plenty of time.
8. The Quiche won’t fully set until it has then cooled and ideally sat in the fridge over night.
9. Once set, it can be cut easily and eaten cold, or reheated to eat warm. This chilling phase is important for an aesthetically pleasing Mushroom Vegan Quiche… it is however edible right away.