Tuesday, 28 July 2009

Vegan lentil quiche recipe


Chef Jeenas vegan lentil quiche recipe does not contain eggs, milk, cream or even any vegan dairy alternatives such as vegan cheese or tofu.

This
vegan recipe has a delicious red lentil filling that is seasoned with mild spices and fresh vegetables.

Also this is a gluten free quiche recipe as the pastry Chef used is
gluten free buckwheat pastry, wholewheat pastry can be used instead.

Buckwheat pastry gives the
lentil quiche an extra earthy flavour and a wholesome rustic crunch. See Chefs buckwheat pastry recipe that uses vegan margarine, oil can be used instead for the pastry if desired.

Once you sink your teeth into Chefs amazing
vegan lentil quiche you will want another piece straight away as it is very tasty.




Ingredients for vegan lentil quiche recipe

200g Red lentils
1 Onion (diced)
1 Red pepper (diced)
1/4 Cup frozen peas
1 Large tsp garlic paste
1/4 tsp Ginger powder
1 tsp Coriander powder
1 tsp Cumin powder
3/4 tsp Turmeric
Pinch dried coriander leaves (dried works best for this recipe)
Salt to taste


Picture of dried red lentils weighed on scales.



How to make a vegan lentil quiche


Thoroughly rinse the lentils and remove any stones.

Place into a large pan of boiling water and simmer until cooked approximately 30 minutes.

Drain and leave to the side for later in the recipe.



Lightly fry the onions.

Do not brown the onions, cook until the onions start to soften then add the red peppers.



Add the frozen peas stir well keep cooking.



Add the garlic paste.



Add the spices stir well for a few minutes then turn off the heat.



Roll out the buckwheat pastry.




Grease and flour a large square cake tin.

Place the pastry into the square tin, if it breaks just mould the pastry back together using your fingers.

Carefully slice around the edge with a knife to make the edges even.

Bake in a hot oven at gas mark 9 for 10 minutes, remove straight from the oven.



Place the red lentils and onions mixture into a mixing bowl.

Add salt to taste and mix well.



Pour the lentil mixture into the buckwheat pastry case.



Use the back of a spoon to spread the lentil filling evenly.



Place slices of tomato on top of the lentil quiche.

Place in a hot oven at gas mark 7 for 20-30 minutes.



Carefully use tea towels to remover the quiche from the tin.

Place onto a cooling rack.



Enjoy Chef Jeenas vegan quiche recipe hot or cold.



16 comments:

Rosa's Yummy Yums said...

A wonderful idea! That quiche looks so tasty!

Cheers,

Rosa

Parita said...

Lovely Jeena, looks so delicious and healthy!

Peanut Butter Swirl said...

oh goodness this sounds AMAZING! Lentils are one of my favorite foods :)

Finsmom said...

What a great way to use lentils! So healthy and tasty!

bittersweetblog said...

This is such a great idea... Every vegan quiche I've seen has relied on tofu, so I'm dying to know what a lentil quiche would be like! It certainly looks promising. :)

Pooja said...

Wow looks so delicious! Definitely a healthy nutritious quiche!

♥♥♥Ria♥♥♥ said...

Vegan quiche? WOW!

A_and_N said...

I love the crust! :) And its eggless. Perfect.

isabelle said...

Wow! I love your vegan quiche, looks so delicious!

Juliana said...

This is totally new to me...lentil quiche, have to try, looks yummie.

Grace said...

yes, the quiche is lovely, but i can't get past that crust! excellent, wonderful, and phenomenal dish, jeena!

Rahin said...

wow jeena , i love lentils, never tried them in a quiche before, urs looks gud

Erica said...

I love this recipe because you could always adjust the veggies you throw in and have COMPLETELY different meals. yummy

applecrumbles said...

Looks great. I went back and forth copying and pasting the recipe so I could print it..phew! Now I have to make it it. I'll give you rave reviews on my site once I make this..I just know it because it sounds so good.

Ivy said...

I've only made quiche once and I doubt if I will make it again considering the butter that is used. Yours looks delicious and definitely healthy.

Mooseman said...

I made two of these today and our daughter loved them. I used olive oil in the wholewheat pastry and served them with new potatoes and a salad.