Basic Vegan Quiche Filling

By LEP04

Ingredients

• 1 cup ( 105 g ) chickpea flour
• 2.5 cups ( 600 ml ) water
• 1 vegetable stock cube
• 1/2 teaspoon sage (I used fresh rosemary)
• 1/2 teaspoon turmeric
• 3 tablespoons ( 10 g ) nutritional yeast
• 1/2 teaspoon black salt ( Kala Namak ), this is optional but it will give more of a taste of egg if used or 1/4 teaspoon of sea salt
• any vegetables...I cartelized onions and shallots and then added zucchini and red pepper

Details

Servings 1
Adapted from theveganhousehold.com

Preparation

Step 1

In a bowl add the chickpea flour and one of the cups of water. Whisk this together well and put this to one side.

In a wide bottomed saucepan, add the final 1.5 cups of water and the stock cube, nutritional yeast, turmeric, sage and black salt (or the sea salt). Bring to the boil.

When the water comes to the boil, slowly pour in the chickpea mixture and stir continuously. Once all the mixture has been combined, lower the heat and continue to stir continuously for 2-3 minutes until the mixture becomes quite thick and glossy.

Add any vegetable mixture. This will be a very solid mixture.

Pour into the prepared pastry case or prepared pie pan, leveling with a spatula, and top with the sliced tomatoes.

Put into the oven for 20 minutes. Remove from the oven and brush the top with some melted vegan margarine and place back into the oven for a further 5 minutes.

Remove and allow to cool completely before serving. Can be served warm or cold. If you are serving warm, then allow to cool and reheat in the oven for 5 minutes.