PUMPKIN & TOFU CHICKPEA QUICHE

SERVES 6 | TAKES 50-60 MINUTES

• MACROS

  Calories (Kcal): 433

  P: 30g

  C: 64g

  F: 6g

INGREDIENTS

“Egg mixture”

• 2 cups chickpea flour

• 300g silken tofu

• 1 cup water

• 1/3 cup nutritional yeast

• 1 tbsp tapioca flour

• 2tsp curry powder

• 2tsp thyme/mixed italian herbs

• Salt and Pepper

Mix in

• 1 cup pumpkin, cubbed

• 1 large flat mushroom, chopped/diced

• 1/2 red onion, diced

• 2 cloves fresh garlic, crushed

• Sliced tomato to top

METHOD

1. Preheat the oven to 170 degrees Celcius.

2. Place all the "egg mixture" ingredients in a high power blender and blend until smooth.

3. Transfer the blended mixture into a large mixing bowl and stir in the remaining ingredients (except the sliced tomato) until well incorporated.

4. Pour mixture into a lined baking dish and top with the sliced tomato.

5. Place in the oven and leave to cook for 40-45 minutes until slightly browned on top.

6. Once cooked, leave to cool before slicing and enjoy!

7. Store any leftovers in the fridge for up to 7 days (makes for a great meal prep option!)