Vegan veggie quiche

No crust and all vegan.

This big vegetable cake is also very easy to make.

Gluten free
180 degrees | 35 minutes
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  • 6.5P375 grams of tofu
  • 3.5P25 grams of flavourless (vegan) protein powder
  • 6.25C125 grams of chick pea flour
  • 0.3C7 grams of yeast flakes
  • 0.1Ca couple of small tomatoes
  • 1C119 grams of onion
  • 0.4C250 grams of spinach
  • 0.2C24 grams of spring onion
  • 0.75C300 grams of mushrooms
  • 1C300 grams of green asperagus
  • 2F4 grams of olive oil
  • 4F8 grams of pine nuts
  • 4F75 grams of sundried tomatoes
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How to cook

  • Squeeze the liquid out of the tofu.
  • Mix the tofu, yeast flakes, chickpea flour, protein powder with 2 spoons of apple cider vinegar, a bit of mustard, pepper, salt, basil & cumin.
  • Mix until it's a smooth paste. Add some water when it's too thick or not smooth enough.
  • Chop the onion, spring onion, mushrooms and asperagus in pieces.
  • Bake the onions with olive oil and garlic until transparent.
  • Add the mushrooms and asperagus and bake for couple minutes.
  • Add the spinach bit by bit until all is shrunk.
  • Mix the vegetables with the tofu mixture.
  • Also add the sundried tomatoes and spring onions.
  • Cover a baking tin (28cm) with wax paper en scoop the mixture into it.
  • Add a bit of paprika powder and the pine nuts on top.
  • Cut a couple of small tomatoes into half an push them in the mixture.
  • Bake for 25 minutes in a preheated oven at 180 degrees.
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  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • To cover the cake tin put a sheet of wax paper on top of it and push a slightly smaller tin into it.