Vegan Asparagus & Fennel Quiche (with a quinoa crust)

Highlight the bounty of Spring produce with this veggie-packed Asparagus & Fennel Quiche (with a quinoa crust).

FOR THE CRUST
1/4 C Ground flax
1/4 C Water
1-1/2 C Cooked & cooled quinoa
1-1/2 Tbsp Melted coconut oil
2 Tbsp Nutritional yeast
1/4 tsp Salt

FOR THE FILLING
1 Tbsp Coconut oil
1/2 Onion, diced
2 Cloves of garlic, minced
1 Small bulb of fennel, diced small
2 small carrots, diced small
1 Bunch of asparagus, woody ends removed and remaining stalks diced
1/2 C Fresh or frozen peas
Handful of fresh basil, chiffonaded
1x 350g/12oz pkg firm tofu, drained
1 tsp Salt
1 tsp Dijon mustard
1 Tbsp Lemon juice
2 Tbsp Tahini
2 Tbsp Nutritional yeast
1/2 tsp turmeric
Pepper

View the full recipe at Coconut and Berries →