Quiche Bites

  • W04
  • Mains
  • Snacks
paperclip

Makes 12

  • ½ cup cashews
  • ¼ cup grapeseed oil
  • ⅓ cup unsweetened almond milk
  • 2 heaping tablespoons nutritional yeast
  • 1 tsp sea salt
  • ⅛ tsp smoked paprika
  • 2 tbsp chia seeds
  • 340g firm tofu
  • Handful spinach (or any dark leafy green)
  • 3 large mushrooms
  • 3 spring onions
  • 1 courgette
  • (any other spare veg)

AT LEAST 4 HOURS PRIOR: Press the tofu

  1. Mix 2 tbsp chia seeds with 6 tbsp water and set aside in fridge (needs roughly 15m). Preheat the oven to Gas Mark 6.

  2. Blend ½ cup cashews in a food processor.

  3. Add and blend:

    • ¼ cup grapeseed oil
    • ⅓ cup unsweetened almond milk
    • 2 heaping tablespoons nutritional yeast
    • 1 tsp sea salt
    • ⅛ tsp smoked paprika

  4. Break the tofu into large pieces into the food processor and blend along with the chia egg.

  5. Add and blend:

    • Handful spinach (or any dark leafy green)
    • 3 large mushrooms
    • 3 spring onions

  6. Pour the batter into a bowl and mix in 1 finely chopped courgette (and any other spare veg)

  7. Divide mixture into 12 in a cupcake tray, sprayed with oil or greased. Bake for 40m, checking frequently towards the end.

  8. Leave to cool and harden for 10m before spooning out.

Experiment with more tofu and less oil for a healthier quiche. From This Vegan Girl