The magic ingredient in this quiche is aquafaba – the cooking liquid from chick peas (not the soaking liquid which should be discarded). If you don’t cook your own chick peas, you can use the liquid from a can of chick peas, but definitely buy a no added salt brand.

I found this recipe on Dr Joel Fuhrman’s website, but made a few substitutions including a leek in place of the onion in the original recipe; ABC spread (equal parts almonds, brazil nuts and cashews) instead of plain cashew butter; and whole grain mustard instead of Dijon.

Ingredients:

1 leek, cleaned and thinly sliced
1 cup thinly sliced mushrooms
5 cups small broccoli florets
420 g firm tofu, drained
1/2 cup chick pea aquafaba
1/4 cup unsweetened plant milk
1/4 cup savoury yeast flakes/nutritional yeast
2 tbsp ABC spread
2 tbsp arrowroot powder
1 tsp reduced-salt soy sauce
1 tsp paprika (I used smoked paprika)
1 tsp whole grain mustard
1/2 tsp garlic powder
1/2 tsp turmeric
1/4 tsp ground black pepper

Method:

Preheat oven to 180°C.

Place sliced leek and mushrooms in a non-stick pan and sauté over medium-high heat until leeks are tender, adding a small amount of water as needed to prevent sticking. Add broccoli and a few more tablespoons of water, cover and cook for 5 minutes or until broccoli is almost tender.

Combine remaining ingredients in a high-powered blender and blend for at least one minute to whip up the aquafaba.

Stir blended mixture into vegetable mixture, then scoop into a Pyrex baking dish and smooth the top.

Bake for 35-40 minutes or until top is golden brown.

Allow to cool for 10 minutes before cutting.