Vegan Quiche Recipe with Tofu and Beet

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Ingredients:

Crust:

  • 45g (1.6oz, 2 tbsps. + 1 tsp.) peanut butter
  • ¼ tsp. Himalayan salt
  • 20g (0.7oz, 3 tbsps. + 1 tsp.) oat bran
  • 20g (0.7oz, 2 tbsps.) raw buckwheat flour

Filling:

  • 270g (9.5oz) of hard tofu
  • ¼-½ tsp. Himalayan salt
  • ¼ tsp. black salt
  • Black pepper to taste
  • ½ tbs. dried oregano
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ cup (120ml) water
  • 1 level tbsp. psyllium husk
  • 1 raw beet, finely grated
  • 1 big carrot, grated
  • 2 tbs. chopped fresh rosemary
  • 1 tsp. soy sauce
  • 2 cups fresh spinac

Preparation:

  1. First, using spoon and your hands, mix together the crust ingredients.
  2. Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.
  3. While the crust is baking, steam the spinach or other leafy greens (chard, kale, turnip greens, collard greens).
  4. Also, sauté carrot and rosemary: add 1 tbsp. of water and 1 tsp. of soy sauce into a saucepan. When it starts to sizzle, add coarsely grated carrot and chopped fresh rosemary. Sauté for 3 minutes, adding water if necessary.
  5. Process all filling ingredients (except beet, carrot, rosemary, soy sauce and spinach) into a batter. Then, mix in finely grated raw beet.
  6. Top the crust with a layer of sautéed carrot and rosemary (drain any excess water).
  7. Next, add steamed and drained spinach.
  8.  Spread the tofu-beet mixture on top of spinach.
  9. Finally, sprinkle some coarsely grated raw carrot and beet on top on the quiche.
  10. Bake at 180°C (355°F) for 55 minutes. Let cool before slicing.

Nutritional info per pancake:

  • Calories: 121
  • Carbohydrates: 5.82g
  • Fates: 6.4g
  • Protein: 8.9g
  • Fiber: 2.31g
  • Glycemic Load: 3.9GL