Here’s my recipe for a 100% plant-based broccoli and vegan bacon quiche\u2014an original and protein-rich dish that combines delicious flavors with a nod to animal welfare through its vegetable ingredients.<\/p>\n
– **Servings:** 6<\/p>\n
– **Vegan Shortcrust Pastry:** 1 unit
\n– **Vegan Bacon or Smoked Tofu:** 150 g
\n– **Silken Tofu:** 400 g
\n– **Soy Cream:** 50 g
\n– **Broccoli:** 1 unit
\n– **Nutritional Yeast:** 5 tbsp
\n– **Paprika:** 2 tsp
\n– **Wholegrain Mustard:** 2 tbsp<\/p>\n
– **Total Time:** 55 minutes
\n– **Prep Time:** 25 minutes
\n– **Cook Time:** 30 minutes<\/p>\n
1. **Cook the Broccoli**
\n – Roughly chop the broccoli, including both the stem and the florets.
\n – Boil or steam the chopped broccoli until tender, about 20 minutes.<\/p>\n
2. **Brown the Vegan Bacon**
\n – In a skillet, brown the vegan bacon or smoked tofu. No need to add oil.
\n – Stir occasionally to ensure even cooking.
\n – Once browned, set aside.<\/p>\n
3. **Prepare the Pastry**
\n – Roll out the vegan shortcrust pastry into your pie dish.
\n – Prick the pastry with a fork to prevent it from puffing up during baking.<\/p>\n
4. **Make the Filling**
\n – In a bowl, mash the silken tofu with a fork until smooth.
\n – Stir in the soy cream, spices, and wholegrain mustard. Season with salt and pepper to taste.
\n – Coarsely mash the cooked broccoli and mix it into the tofu mixture.
\n – Add the cooked vegan bacon.<\/p>\n
5. **Assemble the Quiche**
\n – Pour the filling into the prepared pastry.
\n – Sprinkle nutritional yeast on top for a crispy finish.<\/p>\n
6. **Bake**
\n – Bake in a preheated oven at 180\u00b0C (356\u00b0F) for 30 minutes.
\n – Check occasionally to ensure the pastry is browning properly.
\n – Let the quiche cool slightly outside the oven before serving.<\/p>\n
Enjoy your meal!<\/p>\n\n\n