4 persons or as a side dish
What do you need:
- 600 grams of Swiss chard,
- 6 cloves of garlic,
- 1 red onion,
- 1 package (silken) tofu,
- 2 tbsp nutritional yeast flakes,
- 1 tbsp apple cider vinegar,
- 1 teaspoon paprika powder,
- 1 tbsp Greensweet syrup gold,
- 1 tbsp mustard,
- 1 packet of vegan puff pastry,
- pepper and salt to taste.
This is how you make it:
Preheat the oven to 200 degrees and line the bottom of the cake tin (23 cm) with baking paper. Defrost the puff pastry sheets by placing them separately on a plate.
Cut the chard coarsely and rinse well. Then put the chard in the food processor in parts and turn on. When it is finely chopped, remove it from the bowl and move on to the next serving. You can keep the finely chopped Swiss chard in a bowl or bowl.
Finely chop the onion and 3 cloves of garlic. Add some oil to the wok and fry the onion and garlic briefly. Then add the chard. Fry briefly and then lower the heat.
In the food processor you add the (silken) tofu, nutritional yeast flakes, paprika, 3 cloves of garlic, mustard, apple cider vinegar and greensweet syrup gold together. Turn on the food processor and when you have an even emulsion it is ready. Taste if it is that way. Otherwise add black pepper and Himalayan salt.
Pour the 'sauce' into the chard and toss well.
The puff pastry sheets have since thawed. Make the bottom of your quiche dish. Poke some holes in it. Now spoon the filling into the quiche dish.
Place the quiche dish in the oven for about 30-35 minutes.
Cut the cake into 4 pieces or into several pieces as a side dish. Delicious with a fresh salad.
You can also easily freeze the molar in pieces for a later time.
Source / photo: Manon de Wit