Broccoli,Mushroom, Tomato & ‘Feta’ Tofu Quiche

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I find tofu one of the best things to use as an egg replacer and this recipe is bound to turn any anyone who’s undecided on tofu in to a total convert.

Serves 4

Ingredients

For the crust

200g of plain flour

100g of dairy free butter

2 tbsps of cold water

Pinch of salt

For the filing

1 clove of garlic, chopped

1 small onion, chopped

1 large white mushroom, chopped

1 tomato, chopped

1 broccoli tree, cut in to smaller trees

1/2 a cup of dairy free milk

800g of firm tofu, drained

1/2 a block of ‘feta’ style vegan cheese (I used Sainsbury’s own)

1 tbsp of dried parsley

2 tsps of dijon mustard

1/2 a teaspoon of ground nutmeg

Salt

Pepper

1tbsp of olive oil

Method

Heat the oven to 200°C

Put the flour, dairy free butter, water and salt in to a food processor. Mix until the dough gathers together.

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Remove the dough from the food processor and wrap in cling film. 

Place the dough in the fridge for an hour.

Remove the dough from the fridge and cling film.

Sprinkle a little flour on your worktop and using a rolling pin, roll out the dough in to a circle a couple of inches bigger than your pie dish.

Place the rolled out crust in to your pie dish, pressing the edges with your fingers.

Cut off any excess pastry.

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Place your crust in to the over for 15 minutes.

In the mean time.

Combine the tofu, dairy free milk, ‘feta’, dijon mustard and parsley in a blender and whizz.

Ad salt and pepper to taste and give another short whizz.

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In a pan, fry the garlic and onion in olive oil for around 2 minutes until the onion starts to turn transparent.

Add the broccoli, mushroom and tomato and fry gentle whilst stirring for another 2 minutes.

Remove from heat.

Pour the tofu mix in with the vegetables and stir.

Remove the Crust from the oven.

Pour in the filling and smooth with a spatula.

Place in the oven for 40 minutes.

Remove from the oven stand for 5 minutes.

Serve either hot or cold.

Mushroom & White Bean Chilli With Courgetti

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Serves 4

Ingredients

4 courgettes

1 tin of chopped tomatoes

1 clove of garlic, chopped

1 red onion, chopped

1 tin of cannellini beans

250g of mushrooms, chopped

1 chilli, chopped

1 tsp of cumin

1 tsp of paprika

Olive oil

1 tbsp of Vegemite (you could use another yeast extract but hailing from Oz, Vegemite is my go to, or alternatively use 1 tsp of vegetable stock

Water

Salt

Method

In a pan, fry the onion and garlic in a drizzle of olive oil for around 5 minutes.

Add the tomatoes, beans, mushrooms, chilli, cumin and paprika and salt to taste.

Add a little water until you have the desired consistency, then stir in the Vegemite or stock.

Bring to the boil and then lower the heat and simmer with the lid on for 30 minutes.

Fill another pan with water and put on the hob to boil.

Julienne the courgette to make courgetti, I use a kisag julienne peeler which I bought a couple of years ago at Vegan Life Live in a set of 3 different peelers, definitely worth an investment. You could of course also use a spiralizer.

Drop the courgetti in the boiling water for 3 minutes and then drain.

Serve

Beetroot, Fennel & Chickpea Curry

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Serves 4

2 Beetroot, peels and cubed

1 tin of chickpeas

1 fennel bulb, sliced

2 potatoes, peeled and quartered (I always peel potatoes when currying them as it guarantees they soak up the flavour)

1 onion, chopped

6 large tomatoes, chopped (alternatively, 1 tin of chopped tomatoes)

3 tbsps of vinegar

Salt

Ingredients

Nana’s Spice Mix

1/2 tsp chilli powder

1/2 tsp  cumin powder

1/2 tsp ground ginger powder

1/2 tsp tumeric

1/2 tsp paprika

1 tsp coriander powder

1/2 tsp garlic powder

3 cups of water

Method

Mix spices in a saucepan with a little water to make a paste.

Fry spices until the water reduces being careful not to burn the spices.

Add a little more water and reduce again. Repeat this once more. (Frying your spices properly makes all the difference in flavour)

Add the onion and fennel and fry gently for around 5 minutes.

Add the beetroot, potatoes, chickpeas, tomatoes, water, vinegar and salt to taste and bring to the boil.

Turn heat down, add lid to the pan and simmer for 30 minutes.

Serve with basmati rice

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