Fasting is never an easy thing, and even those who fast on Yom Kippur every year may find themselves struggling before the fast.
So before you start the village, this vegan quiche recipe will set you up in terms of preparations for not being able to eat for 25 hours.
So how do you say?
Successfully!
Ingredients (for a quiche mold with a diameter of 22-24 cm)
For Celtic:
1/2 package of ready-made puff pastry, thawed according to the manufacturer's instructions
To fill:
2 tablespoons of olive oil
Onion, cut into medium cubes
Garlic cloves, chopped
Carrot, grated with a coarse grater
1 red bell pepper, cut into thin strips
Cups of broccoli florets
A package (300 grams) of filtered and dried natural flavor hummus tofu
Tablespoons of raw tahini
A tablespoon of soy
Salt and black pepper to taste
Instructions:
Heat the oven to 180 degrees.
Arrange the dough in the pan, cut off the unnecessary edges and pierce the bottom with a fork.
Cover with baking paper, fill with beans or any other weight, and bake for 15 minutes until golden brown.
Remove from the oven.
Grate the hummus tofu with a coarse grater.
To heat the filling, heat the oil in a pan and fry the onion and garlic until golden.
Add the carrot and pepper, mix and continue to fry until they soften.
Add the broccoli, mix and continue to fry until they soften.
Transfer the vegetables to a large mixing bowl, add the hummus tofu, tahini and soy and mix well.
Taste and season if necessary.
Transfer the filling into the half-baked cake and flatten.
Return the pan to the oven and bake for another 15-20 minutes, or until the quiche is golden and ready.
Serve immediately
enjoy your meal!
Courtesy of Vigan Prindley and Shek Weiler
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