≡ Vegan Recipes +

Vegan Mini Quiches           SOURCE       PLANTD.CO           INGREDIENTS 2 cups chickpea flour 2 1/4 cups water 2 tablespoons nutritional yeast 1 teaspoon dried parsley 2 cloves garlic, minced 1 small carrot, finely diced 1/2 onion, diced 1/2 zucchini, diced 1/2 cup corn kernels, cooked 1 teaspoon sea salt INSTRUCTIONS 1.   Preheat the oven to 160 degrees c (fan-forced). 2.   In a large mixing bowl, combine the chickpea four, water, nutritional yeast, parsley and 1 clove of minced garlic, then set aside. 3.   Add a dash of water (or oil) to a pan on medium heat, sauté the remaining garlic with the carrot, onion and zucchini until cooked. Season veggies with salt. 4.   Line the muffin tins or use non-stick spray so that the quiche does not stick later. 5.   Pour the cooked veggies and corn kernels into the chickpea flour batter. Fold the veggies until well distributed. 6.   Divide the batter evenly amongst the muffin tins and fill until almost level to the top. 7.   Pop it into the pre-heated oven for about 15 minutes. Then turn up the heat to 180℃ and bake for another 5 minutes until the top is golden. 8.   Remove from oven and cool before removing from tins and serving.