Per serving (115g)
Calories 235, Fat 13g, Saturates 2.3g, Carbohydrate 22g, Sugars 0.8g, Fibre 3g, Protein 10g, Salt 0.83g
Preheat the oven to 180°C/355°F/Gas 4. To make the pastry, add the plain flour and dairy-free butter to a food processor, and pulse until the mixture resembles breadcrumbs.
Transfer the mixture to a large bowl, add the water and bring together with your hands, being careful not to over-work it. Once the pastry is formed, wrap it in cling film and refrigerate for 20 minutes.
Remove the pastry from the fridge and roll it out to approximately ¼-inch thick. Line the tart case with the pastry, prick the bottom with a fork, and blind bake for 10 minutes at.
Whilst the pastry is baking, make the filling. Bring a pan of water to the boil and add the spinach to blanch it. Once the spinach has wilted, remove it from the pan and drain.
Add the tofu, soya milk, gram flour, nutritional yeast, herbes de Provence, kala namak, turmeric and soy sauce to a food processor and blend until smooth. Transfer the mixture to a bowl and stir in the spinach, before pouring into the tart case. Arrange the cherry tomatoes on top.
Finally, place the quiche back into the oven and bake for 20-25 minutes until the mixture has firmed up. Allow it cool before slicing.
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