How to Make Gluten-Free Vegan Quiche [Video]

Gluten-free vegan quiche recipe with tofu and beet that hits the spot on any festive table. It’s gluten-free and made of whole food ingredients.

First of all, I created this vegan quiche recipe for my hubby’s birthday. My savoury pie made him especially happy as he’d already had a very creamy vegan raw cake in the office that day. Therefore, he sat down with a piece of my vegan quiche accompanied by steamed leafy greens and oil-free veggie sauce with great satisfaction. Needless to say, our 7-year-old munched his piece with gusto as well and gave me thumbs up!

To be honest, I didn’t think the recipe would turn out perfect the first time. Instead, I was prepared to give it at least 2-3 tries before I’d be satisfied. Despite the low expectations, my vegan quiche was a hit! However, one of the things I did change was the crust.

Namely, I substituted walnuts with peanut butter in the final version of this vegan quiche recipe. The reason was that I wanted the crust be easier to prepare. Secondly, I added some fresh rosemary and soy sauce for extra flavour as rosemary combines so well with beetroot.

Now, in the past I’ve made a crustless quiche recipe using chickpea flour, potatoes, leek and carrot – Festive Potato-Leek Quiche. Also this vegan quiche recipe can be made crustless (see more under tips). As a result you’d save time and have a bit leaner quiche recipe. It wouldn’t be a lot leaner because tofu itself has quite high fat content.

In conclusion, my vegan quiche recipe with beetroot and tofu is whole food plant-based, oil-free, sugar-free, gluten-free and vegan Candida diet friendly (except for those on cleanse menu).

Please tag me in social media whenever you try one of my recipes or leave me a comment bellow if you have any questions! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub

Vegan Quiche Recipe with Tofu & Beet

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• Author: Nele Liivlaid
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

My vegan quiche recipe with beetroot and tofu is whole food plant-based, oil-free, sugar-free, gluten-free and vegan Candida diet friendly (except for those on cleanse menu).

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Ingredients

Scale 1x2x3x

CRUST

• 45g (1.6oz, 2 tbsps. + 1 tsp.) unsalted peanut butter
• Himalayan salt to taste (leave out for Plantricious version)
• 20g (0.7oz, 3 tbsps. + 1 tsp.) oat bran
• 20g (0.7oz, 2 tbsps.) raw buckwheat flour

FILLING

• 270g (9.5oz) of extra firm tofu
• ¼ tsp. black salt
• Black pepper to taste
• ½ tbsp. dried oregano
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ cup (120ml) water
• 1 level tbsp. psyllium husks
• 1 raw beet, finely grated
• 1 big carrot, grated
• 2 tbsps. chopped fresh rosemary
• 1 tsp. soy sauce (leave out for Plantricious version)
• 2 cups fresh spinach

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Instructions

1. First, using spoon and your hands, mix together the crust ingredients.
2. Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.
3. While the crust is baking, steam the spinach or other leafy greens (chard, kale, turnip greens, collard greens).
4. Also, sauté carrot and rosemary: add 1 tbsp. of water and 1 tsp. of soy sauce into a saucepan. When it starts to sizzle, add coarsely grated carrot and chopped fresh rosemary. Sauté for 3 minutes, adding water if necessary.
5. Process all filling ingredients (except beet, carrot, rosemary, soy sauce and spinach) into a batter. Then, mix in finely grated raw beet.
6. Top the crust with a layer of sautéed carrot and rosemary (drain any excess water).
7. Next, add steamed and drained spinach.
8.  Spread the tofu-beet mixture on top of spinach.
9. Finally, sprinkle some coarsely grated raw carrot and beet on top on the quiche.
10. Bake at 180°C (355°F) for 55 minutes. Let cool before slicing.

Notes

One slice has 3.9 GL points.

• Cook Time: 55 minutes
• Method: Baking

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 97 kcal
• Sodium: 80.7mg
• Fat: 5.1g
• Carbohydrates: 6.3g
• Fiber: 2.8g
• Protein: 6.6g

As you can see, quite a few calories come from fat. Hence, have the quiche with oil-free and low-fat dressing made of potatoes/sweet potatoes or eggplant/zucchini. Furthermore, pile plenty of lettuce, steamed leafy greens and non-starchy veggies on your plate as well.

Tips on my vegan quiche recipe:

• To save time and make the quiche a bit leaner, prepare it without crust, in which case place the carrot-spinach layer in the middle.
• You can use any leafy greens instead of spinach: kale, chard, collard greens, or turnip greens.