Quiche Lorraine Vegan Recipe

In a large bowl mix the tofu filling with the bacon and cheese.

Quiche lorraine vegan recipe. Add oil garlic powder nutritional yeast salt pepper nutmeg turmeric and thyme. Place the ball of dough onto a flour dusted surface and roll out into a giant round that can fit over your 9 inch pie dish. Vegan quiche with a gluten free pie crust.

Add the flour cubed butter and cubed trex to a large mixing bowl. Combine the chickpea flour 1 cup of water vinegar turmeric salt and pepper. Add in some coconut oil and process in until crumbly.

Even out the sauce the bake for a further 10 mins. Grease a loose bottomed quiche tin and preheat the oven to 200 c fan. In a mixing bowl add chickpea flour and water whisk together until well combined.

While the dough rests in the fridge you can prepare the veggies. Gradually add water one spoon at a time and use the back of a knife to bring the mixture together to form a dough. While your tofu is marinating blind bake your pie crust for 10 minutes at 180 c 360 f.

If you don t use the high protein tofu you may not need much milk. Approx 1 hour 15 minutes makes 1 x 9 inch quiche. This recipe is egg free dairy free healthy soy free no tofu.

Add all purpose flour salt and sugar to a food processor and mix together. Remove the quiche from the over and cover with the cheese sauce. Slowly add 1 4 1 2 cup soy milk 1 tbsp at a time blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste.