Vegan Quiche Tart with Pumpkin, Kale and Salt Kala Namak
Tarts can be prepared in many ways. This version is created especially for vegans, but they're not the only ones who will enjoy it! This vegan quiche with pumpkin and kale, thanks to the addition of black salt, Kala Namak tastes as if it were made with eggs. See for yourself! This recipe was created in collaboration with Flymetothespoon.
Number of servings
8
Sharpness level
MILD
Preparation time
2h
Difficulty level
EASY
INGREDIENTS
Singredients for the eggless mass:
- 180 g tofu
- ½ cup of plant milk
- 2 spoons Gaea olive oil
- 2 garlic cloves
- ¼ cup chickpea flour
- 3 tablespoons of yeast flakes
- 1 and ½ teaspoons Kala Namak salt
- 1 teaspoon turmeric
- 1 teaspoon of pepper
Accessories:
- ½ cup chopped Hokkaido pumpkin
- ½ red onion
- A handful of kale, torn into smaller pieces
- A few walnuts
A METHOD OF PREPARING
- Cut the butter into small pieces and combine with the remaining crust ingredients. Knead into a smooth dough, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 180 degrees.
- Pour olive oil over the pumpkin pieces and bake in the oven for about 25 minutes.
- Thinly slice the onion and sauté in olive oil until lightly caramelized. Then add the kale, add a little water, and simmer for a few minutes until soft.
- Grease the tart tin and lightly dust it with flour.
- Remove the dough from the refrigerator, roll it out thinly, and line the bottom and sides of the pan with it. Prick the edges with a fork and bake for about 18 minutes.
- Blend the ingredients until smooth and spread over the baked crust. Arrange the toppings on top and bake for about 40 minutes.
RELATED PRODUCTS
RELATED RECIPES
