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Vegan Hokkaido And Rosemary Quiche Recipe

Ingredients

How to make it

  • 1. start by preparing the dough, sift your flour and salt in a large bowl
  • 2. add the oil, water and mix with a fork to get rid of lumps
  • 3. then work it with your hands for a bit and shape it into a ball
  • 4. on a floured surface stretch the dough with a rolling pin and then lay it in a cake tin of about 28cm
  • 5. for the filling, peel and seed the pumpkin, cut it into small chunks and do the same with the other veggies (apart from the courgette that i don’t peel)
  • 6. heat up a frying pan, add the olive oil, carrot and shallot
  • 7. let them sweat a bit and then add the rest of the cut up vegs, the seitan, a few splashes of soya sauce, the veg bouillon, the rosemary and marjoram
  • 8. add some water once you see they start getting a bit dry, this will help them stay soft and prevent them from sticking to the bottom of the pan
  • 9. blend everything and add more salt if needed as the pumpkin will make the filling very sweet
  • 10. smooth the filling on the dough, then bake for about 40 mins in a preheated oven at 200C
  • 11. make sure you allow it to cool down for a few hours before eating it

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  • chuckieb 13 years ago
    Okay...you've got me hooked. Keep those recipes coming!
    Was this review helpful? Yes Flag

The Cook

alessioxvx London, UK

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