| Recipe suggestion: Vegan Broccoli & Cheese Quiche
Filing ingredients
- 4 tsp The Vegg
- 1 cup water
- 200g silken tofu
- 200g broccoli, broken into florets
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 clove garlic, crushed
- 4 large sundried tomatoes, sliced
- 55g of Vegusto Classic cheese, grated
- Salt and pepper
Pastry ingredients - 125g plain flour
- pinch of salt
- 55g vegan margarine
- 30-45ml cold water
- (or you could use store bought short crust pastry, just look out for a vegan one)
Instructions - Preheat the oven to 200C/Gas Mark 6. - Make pastry by sieving the flour into a mixing bowl then rubbing in the vegan margarine and salt. - Add the water gradually, bringing the dough together with a wooden spoon. Press it down in the bowl with your fist so all the flour is encorporated. - Flour a rolling pin and your worktop and roll out the pastry into a large thin round. - Grease a 10 inch pop-bottom flan dish and lay the pastry into it. - Press it gently round the edge and sides then trim off any excess dough. - Blind bake the pastry case for around 5 minutes in the oven, so it won't go soggy when the filling is added. Remove from the oven and set aside. - Meanwhile, steam or boil the broccoli for just a few minutes, so it retains a nice crunch. - Blend The Vegg powder with water, then put into a mixing bowl with the silken tofu and blend again. Add salt and pepper to taste. - Fry onions and garlic in the oil for 5 minutes, until soft. - To assemble the quiche, arrange the broccoli, onion and garlic in the pastry case, spoon in the tofu/vegg mix over the top and mix it in well. Sprinkle on the grated Vegusto Classic cheese and sun-dried tomatoes. Top with salt and pepper to taste. - Bake the quiche for around 45 minutes, until it is cooked and the filling has set. Test this by inserting a knife into the centre. Cook for longer if required. - Serve hot or cold, delicious with salad. Credit: recipe and picture from Viva! | 
