24 October 2015

Skin Food: Roast Vegetable Vegan Quiche



I've got a feeling that each Skin Food week I'll be back with a ''now this one's my favourite'' sentence thrown somewhere into the post - but seriously, this is a dish I quite literally threw together and it just so happened to turn out to be amazingly tasty with a whole load of flavour coming through from each bite. The base I made from mainly oats, the what-would-be egg mixture from sautéed courgettes with a topping of roast veg, and paired with a side of potato wedges and salad, it makes for a lovely lunch or dinner, but heck, I've even had a slice for breakfast...



For the base:
Coconut oil, for greasing
1 mug oats
3 tbsp mixed herbs
3-4 tbsp water
Salt & pepper

For the filling:
2 cloves garlic, minced
1 packet oyster mushrooms, sliced
2 courgettes, grated
2 tbsp chia seeds, soaked in 6 tbsp water
Handful basil leaves, chopped
2 tsp chilli flakes
Salt & pepper

For the topping: 
1 red pepper, chopped
1 green pepper, chopped
1 red onion, chopped
Basil leaves to garnish

Pre-heat oven to 180 degrees celsius. Make the base by first greasing a quiche/flan tin with coconut oil. In a food processor, blend the oats into a flour, then add in the chickpea flour, cider vinegar, mixed herbs and seasoning, and blend together well. Whilst processing, add in water, one tablespoon at a time until a wet, sticky dough is formed, you'll know because the mixture will clump together into a ball. Press the mixture into the tin with fingers, making sure it's even and is built up around the edges. Prick with a fork and blind bake in the oven for 20 minutes until slightly crisp. After 20 minutes, remove from oven and set to the side.

Make the filling by first grating the courgettes, placing them in a sieve, sprinkling with salt and leaving to drain. The salt will draw the excess moisture from the courgettes meaning the filling won't be too wet. Whilst the courgettes are draining, sauté garlic in olive oil on a medium heat before adding in the mushrooms and sautéing until soft. Add in the courgettes and cook for around 10 minutes until soft. Add in soaked chia seeds, basil, chilli and seasoning and cook for a further 10 minutes. Once cooked, spread the filling evenly onto the base. For the topping, arrange the chopped veg on the filling and place the quiche into the oven for 30 minutes, still on 180 degrees celsius until the veg is roasted. Remove from the oven, garnish with basil and serve either hot or cold - either way, it won't be around for long...

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