MINI VEGAN VEGGIE QUICHES (Gluten-free, oil-free, RSF) by run2food
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Makes: 16 muffin-tin sized mini quiches (per quiche: Cal: 57, P: 3.5, C: 8.5, F: 1g)
✅2 cups of chickpea (besan) flour
✅2 ¼ cups of water
✅2 tablespoons of dietary yeast
✅1 teaspoon of dried parsley
✅2 cloves of minced garlic / 2 teaspoons of garlic paste
✅1 small finely diced carrot
✅½ onion, diced
✅½ zucchini, diced
✅½ cup of corn kernels (cooked)
✅1 tsp sea salt
1) Preheat the oven to 160℃ (350F) fan-forced
2) In a big mixing bowl, mix the chickpea 4, water, dietary yeast, parsley and 1 clove of minced garlic, then put aside
3) Add a splash of water (or oil) to a pan on medium warmth, sauté the remaining garlic with the carrot, onion and zucchini till cooked. Season veggies with salt
4) Line the muffin tins or use non-stick spray in order that the quiche doesn’t stick later
5) Pour the cooked veggies and corn kernels into the chickpea flour batter. Fold the veggies till effectively distributed
6) Divide the batter evenly amongst the muffin tins and fill till nearly stage to the highest
7) Pop it into the pre-heated oven for about 15 minutes. Then flip up the warmth to 180℃ and bake for one more 5 minutes till the highest is golden
8)Take away from oven and funky earlier than eradicating from tins and serving *** NOTE: chances are you’ll select so as to add in no matter you want into the batter i.e. totally different variations of veggies, vegan ham or vegan cheese and so forth.
Storage ideas: in an hermetic container in fridge for as much as 5 days or freeze for up -to 2 months!
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