Mini Vegan Chickpea Spinach and Tomato Quiche

Mini_Vegan_Chickpea_Spinach_Tomato_Quiche_Recipe_001

OMG, I came up with this idea after seeing how well it worked out in my “mock egg” version!

So yes, this is one of those recipes that I just put everything together like a blind cat and didn’t even really know what I was doing, just hoping it worked out…

Mini_Vegan_Chickpea_Spinach_Tomato_Quiche_Recipe_002

Yes, like slapping all the random ingredients together not having a clue whether it would come out a mess or not is so much fun! And nerve wrecking at the same time, as well as it make sme crazy!

But for some reason, it all worked out perfectly!

Mini_Vegan_Chickpea_Spinach_Tomato_Quiche_Recipe_003

It came together very well in the end, didn’t get all gooey or too hard, didn’t stick to the bottom, or was not under/over cooked. I don’t even know how I managed to pull this off without it blowing up into a serious mess, but YAY!

Mini_Vegan_Chickpea_Spinach_Tomato_Quiche_Recipe_004

Now, bring on more challenges, it has totally made me excited to try making more stuff I have never done before.

Though, I don’t think any of us can really guarantee success on the first try, but to try is the most important, because that’s always the first step in improving for next time!

Mini_Vegan_Chickpea_Spinach_Tomato_Quiche_Recipe_005

Mini Vegan Chickpea Spinach and Tomato Quiche

1 cup vegetable broth
1 cup garbanzo and fava flour
1 cup baby spinach
1/4 cup sundried tomatoes, diced
2-3 white mushrooms, diced
2 tablespoon nutritional yeast
1 tablespoon golden flaxseed meal
1 tablespoon cornstarch
1 tablespoon white cooking wine
1 tablespoon extra light olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon dried parsley
1/4 teaspoon smoked paprika
1/4 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
A pinch of red pepper flakes

Preheat oven to 350°F (176°C).

Mini_Vegan_Chickpea_Spinach_Tomato_Quiche_Recipe_006

First, finely dice the sundried tomatoes and mushrooms. Then, add all the ingredients into a large bowl, and stir until it becomes gooey and even. You may have to mix it for a while for everything to dissolve.

Spray some non-stick cooking oil on a 6 cavity muffin tray.

Mini_Vegan_Chickpea_Spinach_Tomato_Quiche_Recipe_007

Spoon the batter into the muffin tray and bake in the oven for about 23 minutes.

Serve with ketchup (optional).

Mini_Vegan_Chickpea_Spinach_Tomato_Quiche_Recipe_008

Mini Vegan Chickpea Spinach and Tomato Quiche
Serves: 2
 

Ingredients
  • 1 cup vegetable broth
  • 1 cup garbanzo and fava flour
  • 1 cup baby spinach
  • ¼ cup sundried tomatoes, diced
  • 2-3 white mushrooms, diced
  • 2 tablespoon nutritional yeast
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon cornstarch
  • 1 tablespoon white cooking wine
  • 1 tablespoon extra light olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon dried parsley
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes

Instructions
  1. Preheat oven to 350°F (176°C).
  2. First, finely dice the sundried tomatoes and mushrooms. Then, add all the ingredients into a large bowl, and stir until it becomes gooey and even. You may have to mix it for a while for everything to dissolve.
  3. Spray some non-stick cooking oil on a 6 cavity muffin tray.
  4. Spoon the batter into the muffin tray and bake in the oven for about 23 minutes.
  5. Serve with ketchup (optional).

 

8 comments

  1. Susan

    Is it one cup, each, or one cup, total, of chickpea and fava flour? Can I use just chickpea flour, since that is what I have?

  2. Diantha

    I started making these and then couldn’t find the flax seed meal anywhere. D’oh! I ended up (desperately) substituting some pureed cooked pumpkin, some almond meal, and some baking powder. Also I used plain chickpea flour. They were delicious! Probably not as quichey as yours, but they hit the spot. Next time I’m going to put in some almond feta.

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>