Falafel, Corn & Mushroom Quiche
Try this vegan quiche with a twist
A vegan recipe that's versatile for lunch or dinner.
Ingredients
- 1 packet falafel mix
- 3 Tbsp white chia seeds
- Olive oil spray
- 1 Tbsp olive oil
- 375g punnet white cup sliced mushrooms
- 225g frozen corn kernels
- 1 Tbsp cumin
- 2 packets silken tofu
- 90g vegan cheese
Method
- Preheat oven to 180°c. Line a 23cm round tin or ceramic dish with baking paper.
- In a medium bowl, combine falafel mix and 1 tbs chia seeds with 200ml of boiling water. Mix thoroughly, then let stand for 10 minutes to soften. Press falafel mix into prepared dish, allowing to push up approximately 2cm on the sides to form a lip. Spray lightly with olive oil, then bake for 15 minutes or until just golden on the edges.
- Meanwhile, add oil to a medium saucepan over medium heat. Add mushrooms and cook for 7 minutes or until starting to colour. Add corn and cumin and cook for a further 1-2 minutes or until corn is heated through. Place tofu and remaining chia seeds in a blender and blitz until smooth. Transfer tofu mix and vegetables to a large bowl and mix to combine. Season with pepper.
