Yumi’s Roasted Vegetable Bites Quiche


 Endless Possibilities with Yumi’s roasted veggies & peas veggie bites

Serves 4

Ingredients

Store-bought shortcrust pastry (vegan)
1 tbsp olive oil, plus extra to grease tin
1 large leek, white section only sliced
3 cloves garlic, crushed
300g firm silken tofu
3 tbsp Yumi’s Traditional Middle Easter Hommus
2 tbsp nutritional yeast flakes
1/4 tsp Kala Namak salt (available from specialty spice shops, substitute regular sea salt)
Freshly ground black pepper
Yumi’s Roasted Veggie and Pea Veggie Bites
Pickled red onion and fresh herbs, to serve

Method

  1. Preheat oven to 200ºC.
  2. Lightly grease a 20cm round pie tin then line with shortcrust pastry.  Line the inside of the pastry with baking paper, fill with pastry weights and bake for 10 mins then remove pastry weights and paper and bake for a further 8-10 mins or until light golden.
  3. Heat oil in a frypan over medium heat.  Add leek and fry until softened.  Add garlic and fry for a further 2 mins.  Spoon the leek inside the base of the pastry shell.
  4. Pat the tofu dry on paper towel.  In a food processor combine tofu, hommus and nutritional yeast.  Season with salt and pepper.  Process until smooth then spoon into the pastry shell.  Smooth the top with a spatula then gently press the Yumi’s Roasted Vegetable and Pea Veggie Bites into the surface.
  5. Bake for 30-35 mins until set and light golden on top.  Serve with pickled red onion and fresh herbs.
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