Vegan style mushroom quiche

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Recipe

1 Pack of vegan pastry

2 handfuls of mushrooms sliced and fried in olive oil

1 Packet of silken tofu

1 teaspoon of onion granules

1 teaspoon of turmeric

2 tablespoons of nutritional yeast

3 spring onions chopped

1 teaspoon of mixed herbs

salt and pepper

Line  pie dishes or dish with rolled out pastry and place in a medium oven for 10 minutes.

Cook mushrooms in olive oil and season.

Mix tofu, onion granules, turmeric, nutritional yeast, spring onions, herbs and seasoning.

Take pastry cases out of the oven. Divide the mushrooms up and lay on the bottom of the pastry case. Divide up the tofu mix and cover the mushrooms.

Place back into a medium oven for 20 minutes or until golden brown.

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Served with paprika oven chips and salad.

 

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Creamy Smoked paprika and tomato soup with beetroot and apple cheese toast

This is a delicious filling soup that is made creamy by adding cashew cream at the end of cooking. I use tinned, sundries, pureed and fresh tomatoes for maximum tomato flavour. It’s so easy to make

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Creamy smoked paprika and tomato soup

2 onions chopped

2 carrots chopped

1 stick of celery chopped

3 garlic cloves chopped

2 chopped fresh tomatoes

5 chopped sundried tomatoes

2 tins of tomatoes

1 litre of vegetable stock

2 teaspoons of smoked paprika

1 teaspoon of dried mixed herbs

splash of balsamic vinegar

splash of maple syrup

salt and pepper to taste

splash of olive oil

fresh basil

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Cashew Cream

1 cup of cashews

1 and a half cups of water

Method

Fry onions, carrots and celery until soft, add herbs, all the tomatoes and cook for 5 minutes then add stock. Simmer for 10 minutes then add the rest of the ingredients, taste and season.

Cashew cream – place cashew nuts and water into a jug and microwave for 4 minutes. Allow to cool then use a hand blender to make the cream

Add most of the cashew cream to the soup saving some to decorate.

Warm through and serve adding the left over cream and some fresh basil

Oh I forgot to say that this is a vegan soup, but please don’t be put off because of it, it really is a lovely nutritious soup that all the family will love. It’s my favourite soup, I’m sure you will agree once you try it.

One more thing if you have any soup left over it makes a fabulous sauce for pasta!!

 

I served beetroot and apple bread vegan cheese toastie with the soup.

The cheese is made by Violife and is a good alternative to cheese, they seem to be adding to the range of cheeses which is great for vegans or anyone who wants to cut down on fat.

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