Vegan Quiche

This tasty delight is perfect for aged care residents to try this month to coincide with Veganuary.

Originally starting in the UK, Veganuary encourages people to try a vegan diet during the month of January to help protect the environment, prevent animal suffering, and improve the health of millions of people. With participants from 209 countries taking part and more than 825 new vegan products and menus launched last year, Veganuary offers something for everyone.

More than 2% of Australians are now vegan and more than 2.5 million have a diet that is all or almost vegetarian. With this trend increasing each year, it's time to ensure you have vegan and vegetarian options on the menu.

Find more delicious vegan recipes in our #soupedup catering software.

Ingredients

Ingredients	Prep	Unit	Serve 30	​Allergens
Chickpea Flour		g	550
Almond Meal		g	​40	​Peanut, Tree nuts
​Table Salt, Iodised		g	​34
​Cajun Seasoning		g	​85	​Soya
Baking Powder		g	​12
Baking Soda		g	​6
Cauliflower		kg	​1.5
Onion, Brown	Small dice	g	​650
Water		l	​1.5
Corn, Canned		g	​240
Capsicum, Red	Medium dice	g	​240

Method

1. Stir the dry ingredients in a large bowl and set aside

2. Finely chop the onions and red capsicum

3. Use a food processer to bring the cauliflower to a rice like consistency

4. Add the onion, capsicum, corn, and cauliflower to the dry ingredients

5. The mixture should be thick and clumpy

6. Press the mixture into 8-inch cake tins, leaving the top rough for texture

7. Bake for 30 mins at 180c Serve hot or cold

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Recipe Disclaimer*

Please note, ingredient brands, equipment used, any changes to the recipe, serving suggestions and garnishes may alter a recipe’s texture type. The end product should always be tested on site to ensure suitability for a texture modified diet. When adopting the IDDSI framework, testing should be undertaken using IDDSI testing methods such as the IDDSI Spoon Tilt Test and IDDSI Fork Pressure Test.