Mini Vegan Veggie Quiches
Ingredients
- 2 cups of chickpea (besan) flour
- 2 1/4 cups of water
- 2 tablespoons of nutritional yeast
- 1 teaspoon of dried parsley
- 2 cloves of minced garlic / 2 teaspoons of garlic paste
- 1 small finely diced carrot
- 1/2 onion, diced
- 1/2 zucchini, diced
- 1/2 cup of corn kernels (cooked)
- 1 tsp sea salt
Preparation
Preheat the oven to 160℃ (350f) fan-forced
In a large mixing bowl, combine the chickpea four, water, nutritional yeast, parsley and 1 clove of minced garlic, then set aside
Add a dash of water (or oil) to a pan on medium heat, sauté the remaining garlic with the carrot, onion and zucchini until cooked
Season veggies with salt
Line the muffin tins or use non-stick spray so that the quiche does not stick later
Pour the cooked veggies and corn kernels into the chickpea flour batter
Fold the veggies until well distributed
Divide the batter evenly amongst the muffin tins and fill until almost level to the top
Pop it into the pre-heated oven for about 15 minutes
Then turn up the heat to 180℃ and bake for another 5 minutes until the top is golden
Remove from oven and cool before removing from tins and serving *** note: you may choose to add in whatever you like into the batter i
Different variations of veggies, vegan ham or vegan cheese etc
Storage tips: in an airtight container in fridge for up to 5 days or freeze for up -to 2 months!
