Vegan mini vegetable quiches

Pastry

1. Simply mix the ingredients well until you have a dough that’s easy to handle, then press it into the greased moulds and shape it. Keep in the fridge while you make the rest.

Filling

1. Cook the onion with a little oil and, when it’s translucent, add the pepper, the aubergine and, finally, the pumpkin.
2. When the vegetables are soft, add the passata and salt and let it cook well.
3. After a few minutes, add the soy sauce and plant milk and stir well
4. Finally, add the chickpea flour and water mixture and stir well.
5. “Cheese”
6. Mix all the ingredients well and heat for 1 min on the hob.
7. All that’s left is to fill, top with the cheese and bake at 180° for about 30 min

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 160 g	100 g	% IR*	Share
Energy	250 kcal	156 kcal	13 %
Fat	18 g	11 g	26 %
of which saturates	6.2 g	3.9 g	31 %
Carbohydrate	18 g	11 g	7 %
of which sugars	4.8 g	3 g	5 %
Fibre	3.4 g	2.1 g	—
Protein	5.2 g	3.3 g	10 %
Salt	3.3 g	2.1 g	55 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Not counted (couldn't be estimated):

• 3/4 cup plant milk (I used soy)

Photos