On my family cruise a few weeks ago I had this great quiche. The reason it was so good is that it didn’t taste too eggy – it actually tasted like smooth polenta. And so I thought – let’s make a vegan “quiche” with polenta. And it’s delicious – I had it for dinner every day this week with avocado and salad. I’ll call it a tart for cognitive dissonance purposes tho.
Approximate cost to buy everything: $20
Will serve: 6-8 people
Time taken: 1 hour from setup to table, but 40 minutes of that is oven time
The protein, iron and calcium I’m not getting from meat? Yes, all three – this will actually give you your entire daily intake of iron – plus Vitamin A from polenta, lycopene from the tomatoes, and a big range of vitamins from spinach and fresh herbs. Really nutritious and great. 😊
1 batch shortcrust pastry – see recipe “Vegan Shortcrust Pastry” 5 posts back
450g silken tofu
1 cup hot vegetable stock
1 cup polenta
3 tbsp cornflour
1/2 tsp salt
1 tsp sugar
1 tsp Dijon mustard
1 tsp minced garlic
1/4 tsp nutmeg
Small handful chopped basil
Small handful chopped sage
Large handful cherry tomatoes, halved
100g frozen spinach, defrosted, or 1 cup baby spinach leaves
50g pine nuts
Generous sprinkle freshly-cracked black pepper
Preheat oven to 160*C.
Make shortcrust according to instructions. Wrap in cling film and chill in the fridge as you prepare the filling.
Combine hot vegetable stock and polenta and let sit for 5 minutes. Place silken tofu in a bowl and pour polenta in, then give a very good blend with a handheld blender. Stir through all other ingredients.
On a floured surface, roll pastry out to fit a 30cm pie dish. Drape pastry over dish, pat down, trim excess from sides and prick with a fork.
Pour filling into pastry, top with a few extra tomatoes, and place in the oven. Bake for 40 minutes or until completely set.
Serve hot with a salad and some tomato relish – recipe coming soon!