Winter red cabbage roast quiche with potato crust – vegan, gluten-free
This winter quiche brings together everything that makes modern plant-based cuisine so great: it is anti-inflammatory, uses blood sugar-friendly ingredients and is naturally vegan and gluten-free. What’s more, it’s pleasantly light on the stomach, making it particularly beneficial during the festive season. The quiche fits well into a hormone-friendly diet because it contains no heavy fats and causes no sharp spikes in blood sugar, yet remains nutritious and flavourful.
The combination of a gentle potato crust, spicy red cabbage and a hearty tofu and mushroom filling creates a warm, wintery depth that satisfies without weighing you down. Just the thing for Christmas, when enjoyment and well-being can complement each other perfectly.
Why is red cabbage so healthy?
Its vibrant colour is packed with plant compounds that reduce inflammation and protect your cells. It provides fibre for good digestion, vitamin K and a pleasant, balanced feeling of energy because it hardly raises blood sugar levels. Red cabbage from a jar, as used in this quiche, is also a good choice. The most important plant compounds and fibre are retained. Only the vitamin C content decreases slightly due to boiling and baking. With an organic variety without sugar, it still fits perfectly into an anti-inflammatory and blood sugar-friendly diet.
Mood food theory
Like all my recipes, this one also follows the mood food theory. This is based on the knowledge that certain foods can have a positive effect on our mood through stable blood sugar levels, low-inflammatory ingredients and a complete amino acid profile. Thanks to tofu, cashews and potatoes, this quiche provides plenty of tryptophan, a precursor to serotonin. The principle behind it: eat yourself happy with recipes that nourish both body and mind.
If you want to know more about the mood food theory, I recommend my cookbook ‘Ein Bauch voll Glück’ (A Belly Full of Happiness)*. In addition to my delicious favourite recipes, it also contains my nutritional philosophy, insights on sleep, a yoga flow for your digestion, mindfulness exercises and shopping recommendations.
Here are some more hearty Christmas recipes you might like:
Vegan cabbage rolls with potato dumplings | Vegan Christmas
Vegan Christmas roast | Vegan, simple, delicious
Fennel and orange salad with caramelised walnuts | Vegan Christmas menu
Spicy bean goulash with dumplings and smoked portobello mushrooms | vegan Christmas menu
I have a short video tutorial for the vegan red cabbage roast quiche here for you.
It tastes so good and is easy to prepare. Basically, all you have to do is boil the potatoes, mash them, season them, put them in a greased baking tin and pre-bake them briefly. Meanwhile, fry the ingredients for the filling and mix the cashew sauce. Finally, bake everything together and your vegan red cabbage roast quiche is ready. By the way, a fresh salad goes very well with the quiche.
Vegan red cabbage roast quiche
Ingredients
- ca. 1,3 kg potatoes boiled
- Salt and pepper to taste
For the filling:
- 1 onion finely chopped
- 4 cloves of garlic finely chopped
- 250 g mushrooms diced
- 400 g smoked tofu crumbled
- 1 tsp smoked paprika
- 1 tbsp tamari or coconut aminos
- Salt to taste
- 650 g organic red cabbage (from a jar) well drained
For the cashew sauce:
- 50 g cashews soaked for at least 2 hours
- 150 ml unsweetened plant milk (soya or pea)
- 150 ml miso broth or vegetable broth
- 1 tsp mustard
- 2 tbsp cornflour
- 30 g yeast flakes
- 1 tsp miso (optional: add a little more for extra umami)
Instructions
- Boil the potatoes until soft.
- Preheat the oven to 200 °C top/bottom heat.
- Line the quiche tin with baking paper and grease lightly or grease directly.
- Spread the boiled potatoes over the base of the tin and press down evenly with a glass or other round object. Season with salt and pepper.
- Pre-bake the base for about 20-25 minutes.
- While the base is baking, heat the oil in a pan and sauté the onions until translucent. Add the garlic, mushrooms and smoked tofu one after the other and fry everything until golden brown. Season with smoked paprika, tamari and salt.
- For the sauce, blend all the ingredients in a mixer until creamy.
- Remove the pre-baked potato crust from the oven. Spread the well-drained red cabbage on top, then add the tofu and mushroom mixture. Pour the cashew sauce evenly over everything. Bake the quiche for another 20-25 minutes until golden brown.
- Remove from the oven, allow to cool briefly and serve with a fresh salad if desired.
Did you try baking the red cabbage quiche?
Feel free to write me a comment and let me know if you liked it. I’m always happy when you share your results on Instagram. When posting, please don’t forget to tag me @annelinawaller and add the hashtag #annelinawaller.
I wish you a wonderful Christmas season with good cheer and good mood food. 🙂
All the best and Merry Christmas,
Yours, Annelina
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