Greetings fellow steem and food lovers. Today I have some exciting news to share with you. It's been more than a year that I decided to stop eating meat, fish and other animal products. It wasn't so hard as I was a happy and healthy flexitarian before, eating meat or fish in about 2 to 3 meals a week.

If I look back on more than a year of vegan cooking I can proudly say I have grown so much and I am still discovering new vegan kitchen hacks every day. Last night's vegan quiche was a great and new addition to my vegan and gluten-free cooking skills.

Next to being vegan, grain-free, gluten-free. egg-free, and dairy-free, this yummy treat is high in tissue and muscle-building protein too!

And what's even better it is super easy and quick to make. Perfect weeknight dinner to the whole family will enjoy. Definitely going to make this more often.

CHICKPEA FLOUR VEGGIE QUICHE (VEGAN AND GLUTEN-FREE) 🍃🥕🌾

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INGREDIENTS (Serves 4)

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For the roasted veggies

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1 cup pumpkin, chopped
1.5 cup cauliflower, small florets
Black pepper to taste
½ tsp cumin powder
¼ tsp turmeric powder

Quiche mix

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1 cup onion, sliced
1 cup carrots, finely sliced
1 cup celery, finely chopped
1 cup bell pepper, finely sliced
1 cup white cabbage, finely sliced
3 cloves of garlic, minced
1-inch ginger, grated
2 cups fresh spinach, shredded
½ cup fresh parsley, chopped
2.5 cups chickpea flour
3 cups water
3 tbsp olive oil
1 tsp chilli powder
½ tsp turmeric powder
Black pepper, nutmeg, and sea salt to taste

DIRECTIONS

For the roasted veggies

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1.Preheat oven to 200C or 400F.

1. Add cauliflower and pumpkin to a baking sheet. Drizzle with olive oil and season with cumin powder, turmeric powder, and black pepper.
2. Roast for 10-15 min.

quiche mix

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1. Meanwhile, heat cooking oil over medium heat. Sauté onions for 10 minutes, stirring regularly. Add ginger and garlic and cook for 1 minute more. Add all other veggies and cook for 5 minutes. The last minute add spinach and parsley.
2. Add roasted veggies and mix well.
3. Mix chickpea flour, water, and olive oil until smooth. Combine with veggies. Season with chilli powder, black pepper, nutmeg, turmeric and sea salt to taste. Mix well and pour into a pie pan.
4. Bake 30 minutes in a preheated oven (200C or 400F).

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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