No-Bake Wild Mushroom and Basil Vegan Quiche
After many years of failed watery attempts to ‘veganise’ a very egg-heavy dish, this recipe came about. It is a perfect vehicle for wild flavours. The wild basil can be replaced with any seasonal herb and the walnuts substituted for hazelnuts, chestnuts or any other nut local to you. It’s a great no bake alternative that results in a nice, firm quiche recipe.
Ingredients
50g wild basil
50g wild greens (spinach, watercress, wild garlic etc)
Seasonal wild mushrooms (such as cauliflower fungus, chanterelle, porcini etc. or replace with a shop-bought alternative)
1 pack firm tofu (around 250g)
1 tbsp soy sauce
2 shallots diced
3 cloves of garlic
Chopped walnuts
Pastry cases (I use filo but any will do)
Salt and pepper
Method
Add the tofu and soy sauce to a blender and mix till smooth, if it isn’t mixing add a teaspoon of water or milk at a time till it goes creamy. It should be a nice thick consistency. Set aside.
In a pan add the shallots, garlic, wild mushrooms and walnuts. Cook up till the mushrooms are golden brown.
Add the wild greens and basil and heat gently till they are just wilting. Add the tofu mixture and cook for 15 minutes, continuously stirring. When the mixture gets hard to stir and is sticking together, remove from the heat.
Allow to cool fully before spooning the mixture into the pastry cases. Top with chopped walnuts and let set in the fridge for 30 minutes.
Enjoy!