Vegan broccoli quiche with carrot and leek cream

Ingredients

  • ingredients:
  • 1 dough (500 g ) vegan breeze or quebrada (puff pastry). you can prepare it at home
  • 400 ml of vegetable cream to taste, I used oat cream
  • 250 g broccoli
  • 6 tablespoons brewer’s yeast in flakes
  • 1 sachet (4g) of pronagar (seaweed agar agar powder)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric coffee maker
  • 1 tablespoon lemon juice
  • Raisins , the necessary
  • Chopped walnuts to taste
  • Pine nuts to taste
  • Freshly ground black pepper to taste
  • Salt to taste
  • 2 carrots
  • 2 leeks

Preparation

Heat the oven to 220º c.

Spread the dough on an ovenproof mold covered with parchment paper and prick the surface of the dough and the edges with a fork.

When the oven is hot, insert the dough into the middle of the oven and let it cook for 3-4 minutes or until it begins to color but is not fully cooked, remove the dough Leave the oven on and set aside.

Meanwhile, steam the broccoli separated into bouquets, the carrots, peeled and cut into large pieces, and the leeks, cleaned and also cut into large pieces, for 20 minutes.

In a small saucepan, mix the cream with the agar and let it cook for 1-2 minutes, stirring frequently.

In the blender glass, mix the cream with the agar and the rest of the recipe ingredients except cooked broccoli and nuts and beat until smooth.

Spread the broccoli and nuts over the dough, Cover with the previous cream and place the quiche in the middle part of the oven, letting it cook at 190º C for approximately 15 minutes.

Remove the quiche from the oven and let it cool to room temperature so that the seaweed sets .


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