does anyone have a recipe for a 'quiche' or 'flan'.ive been told you can make one with tofu but have absolutly no idea how to do it.any help would more than appreciated:bigsmile:
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does anyone have a recipe for a 'quiche' or 'flan'.ive been told you can make one with tofu but have absolutly no idea how to do it.any help would more than appreciated:bigsmile:
Here are some I found on google:
A complicated one:
http://www.101cookbooks.com/archives/000148.html
A couple of simpler ones:
http://vegetarian.about.com/od/break...eganquiche.htm
http://vegetarian.about.com/od/break...asicquiche.htm
I made mini quiche on the weekend:
http://farm3.static.flickr.com/2037/...51cd52.jpg?v=0
http://farm4.static.flickr.com/3140/...d91127.jpg?v=0
I got the recipe here http://blog.fatfreevegan.com/2006/12...u-quiches.html
As you can tell from the pics, they were a bit squishy and didn't have a good shape to them. I think I added too much tofu, I weighed it but then left it even tho it was a bit over. I think I needed to add some more cornflour perhaps. And play with the flavouring so that it's what you like
If I was you I would google a non vegan one, and just use vegan pastry and your favoured kinds of fake meat and cheese:)
and the main component of a quiche - eggs?Quote:
sugarmouse
I've done this in the past - I don't think I used a recipe but just mixed some tofu (instead of the eggs) with another filling such as mushrooms or spinach, and seasoning.
ISTR that you can use either ordinary plain tofu, well-mashed, or the silken kind, well-drained.
The crustless ones sound a bit trickier (though also less fattening!) because you wouldn't have the pastry case to hold them together.
I made one last week using silken tofu, but it was too liquid-y (I probably overdid it in the blender). If I try again, I would probably use firm tofu and not blend it quite so thoroughly.
Cumin makes a great quiche. I'll tell him to come on and post the recipe. I think he made it up.
"vegan Feasts" by Rose Elliot had a good all-round quiche recipe. Just make sure you used firm silken, rather than regular, tofu.
http://www.veganforum.com/forums/sho...red+onion+tart
this viva red Onion & thyme tart is lovely!
i usually just use the ready made shortcrust pastry, then either make up some 'ener-g' egg replacer with sliced onions, fake 'meats' amd vegetables, or blend up some smoked tofu and add in some onions and tomatoes after blending, slop over the pastry which i line an oblong dish with, and bake in the oven. Yummy.
Alrite you pedantic perzon:p yes and egg replacement :DQuote:
bryzee86
OK, I can say what I do for the fillings, the pastry is just a shortcrust, part-baked at 180 for about 3 mins first to prevent it going soggy.
For a substantial 8 inch quiche:
I take a block of chilled Clear Spot soft tofu (drained), and put it in my food processor with a metal blade.
Add approx 1 tsp ground turmeric, 2 cloves chopped garlic, 1/4 tsp salt, and approx 2 tbs Olive oil (or possibly more).
Blend and blend fast, until smooth and almost mousse like. Add a little water if necessary
Spoon the mixed tofu into the part-baked quiche pasty, and top with chosen veg.
I like to use finely chopped leeks, chunky peppers (capsicum), and chopped baby tomatoes.
Sprinkle with mixed herbs or just Basil and then push the veg down into the tofu with your fingers or a fork. This forces the tofu around the veg to prevent the veg from burning.
Sometimes I also drizzle a little extra olive oil over the quiche now.
Return quiche to pre-heated oven (180 fan or equiv) for about 25-30 mins or until well browned. It should all be bubbling well the tofu will have risen up slightly.
Here's a pic of an early one before I learnt to push the veg down first.
http://idisk.mac.com/cumin.vegan/Pub...cs/quiche1.jpg
Enjoy.
Sounds great, I might try that next time
Awww Cumin! That looks delicious! That Miss Wellies is a lucky girl to have a chef like you for a b/f :)
tahnx everyone,all suggestions taken on board.cummin that looks fab,definatly gunna try that.I have attempted in the past to make one by simply using pastry spread with 'cream cheese' sprinkled a few mixed herbs and topped with thinly sliced tomatoes,it was very nice but didnt have that 'quiche texture if you know what i mean:hmm:
did one of the simpler 'quiches',it was fab i was most impressed,it didnt look that brill but the taste made up for it.Quote:
chickpea_chica
am going to try cummins recipe when i next have some tofu and compare:D