Spanish Potato and Chorizo Omelet-Style Quiche [Vegan]

onegreenplanet.org

Rocca

subheading: For the Low-Fat Oil Pastry:

½ cup whole wheat pastry flour

7 tablespoons unbleached white flour (NOTE: OR use ½ cup white pastry flour 7 tablespoons regular whole wheat flour)

3/8 teaspoon salt

3/8 teaspoon baking powder

3/8 teaspoon sugar

3 tablespoons olive oil

3 tablespoons soymilk or nut milk

½ teaspoon lemon juice

subheading: For the Filling Ingredients:

1 medium thin-skinned potato (4 to 5 ounces), steamed or microwaved until just tender and cooled

1 tablespoon olive oil

1 bunch green onions, trimmed, cleaned and chopped

½ a large red bell pepper, seeded and thinly sliced

3 to 4 ounces vegan chorizo OR 1 (92 g) *spicy* vegan sausage, crumbled

¾ cup grated vegan cheese of choice

subheading: For the Creamy Mixture:

1 cup non-dairy milk

½ box (6 oz.) extra-firm SILKEN tofu OR medium-firm regular tofu, crumbled

¼ cup chickpea flour

2 tablespoons vegan parmesan

2 tablespoons cornstarch or wheat starch, OR plain custard powder

1 tablespoon nutritional yeast flakes

1 teaspoon chicken-style vegan bouillon powder or paste

¼ teaspoon baking powder

¼ to ½ teaspoon salt (or, for an eggy flavor, use ⅛ tsp Black Salt/Kala Namak plus ¼ to 3/8 tsp regular salt)

⅛ teaspoon turmeric (you won't need this if you use custard powder)

subheading: For the Garnish:

Smoked paprika

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