Vegan red cabbage roast quiche
This hormone-friendly red cabbage roast quiche with a soft potato crust is filled with spicy red cabbage, tofu, mushrooms and a creamy cashew sauce. The quiche is aromatic, filling and yet light. Perfect for the holidays and a blood sugar-friendly, anti-inflammatory diet.
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.