4 people or as a side dish
What do you need:
600 grams of chard,
6 cloves of garlic,
1 red onion,
1 package (silken) tofu,
2 tbsp yeast flakes,
1 tbsp apple vinegar,
1 teaspoon of paprika powder,
1 el mustard,
1 pack of vegan puff pastry,
pepper and salt to taste.
This is how you make it:
Preheat the oven to 200 degrees and coat the bottom of the cake pan (23 cm) with baking paper. Thaw the puff pastry sheets by placing them separately on a plate.
Cut the chard coarse and rinse well. Then put the chard into parts in the food processor and switch on. When it is finely chopped, take it out of the bowl and continue with the next serving. The finely chopped chard is stored in a bowl or bowl.
Slice the onion and 3 cloves of garlic. Add some oil in the wok and fruit the onion and garlic. Then add the chard. Fry briefly and then lower the heat.
In the food processor you add the (silken) tofu, noble yeast flakes, paprika powder, 3 cloves of garlic, mustard, apple vinegar and greensweet syrup. Turn on the food processor and when you have a smooth emulsion it is ready. Taste whether it is so flavored. Otherwise, add black pepper and Himalayan salt.
Pour the 'sauce' at the chard and scoop well.
The puff pastry sheets have since been defrosted. Make the bottom of this in your quiche scale. Prick some holes. Now pour the filling into the quiche dish.
Put the quiche dish in the oven for about 30-35 minutes.
Cut the cake into 4 pieces or in several pieces as a side dish. Tasty with a fresh salad.
You can also easily freeze the tooth in pieces for a later moment.