This delectable tomato & parsley quiche is completely plant-based, bursting full of nutrition and is easy to digest (because the nuts and seeds have been soaked and sprouted beforehand!) This is perfect for a weekend lunch or meal prep!

Tomato & Parsley Quiche [Vegan]

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Serves

4

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Ingredients

For the Filling: 

  • 2 cups cashews (soaked for at least 30 minutes)
  • 1/4 cup water
  • 1 cup carrot
  • 1 cup daikon radish
  • 1/2 cup diced onion
  • 1/4 cup nutritional yeast
  • 1 tablespoon Miso
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt

For the Toppings

  • 4 slices of dehydrated tomato slices
  • 1/2 cup diced fresh parsley
  • 1/2 cup diced fresh tomato
  • cracked pepper

For the Almond Garlic Bases:

  • 2 cup almond flour
  • 1 cup macadamias
  • 1/4 cup golden flax seed (ground)
  • 4 clove crushed garlic
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil
  • 1 tablespoon miso
  • 1/4 cup water
  • 1/8 cup lemon juice
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Preparation

For the Filling: 

  1. Add cashews, carrots and daikon to food processor and process until finely chopped.
  2. Add in a little bit of water at a time and process for another good 10-20 seconds.
  3. Add in the rest of the ingredients and mix well.

For the Almond Garlic Bases:

  1. Grind the flax seed in a spice or coffee grinder.
  2. Blend macadamia nuts and garlic in a small food processor to form a “butter”.
  3. Add everything to a mixing bowl and mix well.
  4. Add plastic wrap to a pie dish and spread out the mixture with your hands. You can use a spoon to smooth it out later. It helps to keep your hands and spoon wet so the dough doesn’t stick.
  5. Dehydrate at 329°F for 1-3 hours depending on how much time you have and how firm the top of the dough is. If you are strictly raw:  The crust will still be considered raw since the water is just evaporating and the mixture shouldn’t heat over 239°F.

To Assemble:

  1. Dehydrate crust for 3-4 hours until it is firm enough to hold its shape on its on.
  2. Remove the crust from the pie dish and remove the plastic wrap.
  3. Dehydrate crust for another 1-2 hours at 266°F.
  4. Add in the filling, and dehydrate at 221°F for 6-8 hours.
  5. Garnish with diced parsley and diced sundried tomatoes, drizzle with olive oil and Enjoy!!
  6. Serve with fresh tomato, and basil salad
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