Mini Mushroom and Zucchini Quiches
Ingredients
- 400 grams of button mushrooms
- 1 large thinly sliced zucchini
- 120 grams of cashews
- 1 tablespoon of lemon
- 1 1/2 teaspoons of salt
- 2 crushed garlic cloves
- Pepper
- 2 sheets of Borg vegan puff pastry
- 1 tablespoon of olive oil
- 1 teaspoon of arrowroot flour
- 1 cup water
Preparation
Using a small bowl cut 8 pieces of pastry. Place the pastry in a medium size muffin tin. Blind bake the pastry for 15 minutes at 180. Set aside
In a blender (I used my Nutri bullet) place your cashews, 1/2 teaspoon of salt, lemon juice, garlic, water and arrowroot flour and blend. Set aside
In a frypan place the oil, 1 teaspoon of salt, pepper, mushrooms and zucchini and sauté for 10 minutes. After 10 minutes place the cashew sauce in the mushroom and zucchini mixture and cook for a further 10 minutes on low heat. Once cooked place the filling in the pastry and cook the quiches for 20 minutes or until golden
