Vegan Mushroom Quiche
Ingredients
- 1 pie crust
Quiche filling
- 55g chickpea flour
- 30g polenta or corn flour
- 480ml vegetable broth
- 200ml oat cream
- 2 tablespoons nutritional yeast
- 1/2 teaspoon smoked paprika
- Pinch of turmeric
- 2 pinches of kala namak
- 500g cooked mixed mushrooms
Preparation
Preheat the oven to 180°C.
Cook the mushrooms in a pan.
Roll out the pie crust in the tart mold.
In a bowl, mix the chickpea flour, polenta, nutritional yeast, spices, and salt.
In a saucepan, bring the vegetable broth and oat cream to a boil.
Once boiling, gradually add the dry mixture while stirring.
Reduce heat and simmer for 5-6 minutes, stirring constantly, until it thickens.
Place the cooked mushrooms on the uncooked pie crust.
Pour the quiche mixture over it.
Add some mushrooms on top for decoration.
Bake for 25-30 minutes at 180°C.
Let the tart cool completely to set.
Sprinkle with a little black salt for a more eggy flavor.
Serve.
