Some recipes happen by accident. And this one – is definitely a happy one. It all began when our fridge broke a couple of weeks ago. Which is not too bad if it’s January in north-east Germany, for some things, a balcony is enough. Alas, the day we got the new fridge we had to defrost the old one, and with it, all the emergency vegetables. Now, I thought, one should get creative and see how all these wonderful ingredients fir together.
One main ingredient here is the mushrooms. You can definitely use fresh ones, if it’s the season and you live where many, many kinds of mushrooms grow (careful, don’t go by yourself to pick them up unless you’re an expert). Here, well. it’s already too cold now, you can collect them in autumn in the many forests around Berlin, and I’m sure this quiche will happen again in mushroom season. For now, I had a large box of frozen mushrooms of various kinds.
Same as the idea I presented in an earlier post about quiches, you’ll need some legumes to be the base and to make all of it stick together, this time, as that what the broken freezer gave me, I used frozen peas. Added some nuts, herbs, flavorings send it to the oven to become one.
300g wild mushrooms, the more kinds the merrier
1 cup frozen peas
2 tablespoons all purpose flour
3 tablespoons nutritional yeast
100g bleached almonds powder
1 big leek (or two medium onions)
fresh herbs (I used thyme, basil and sage)
Start with sauteing the leek or onions in a pan with a bit of oil. While it is happening, mash the peas with a fork or in a blender. Grate the tofu into the peas and mix. If you use frozen mushrooms, squeeze them from the liquids, chop and add to the mix, if you use fresh ones, chop then and saute for a minute or two to allow them to lose liquids.
After the mushrooms and leeks are added, add the dry ingredients and seasoning. Mix well and transfer to an oiled baking pan, the mix shouldn’t be too high, otherwise it won’t solidify properly. Bake in 180 degrees for 35 minutes, or until a knife comes out dry. Let it rest for an hour before you slice it.
It will remain good for a couple of days even without a fridge, as long as you don’t live in a tropical climate. You can take it to work or to eat outside. Serve with some salad and, if you wish, some sauce, I used soy yogurt with salt and pepper, lemon juice, dill and garlic.
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2 thoughts on “Vegan Wild Mushrooms Quiche”
Always the best recipes.
Ooo I’ve never tried a vegan quiche before! This looks fantastic, and pretty simple ingredients too 🙂