Discover how to prepare delicious and convenient options with plant-based ingredients
Veggie pies are a delicious and versatile option for any meal. The big appeal is the ease of preparation, making them a practical choice for those looking for healthier, tastier options. With a variety of plant-based ingredients available, you can create incredibly tasty and nutritious fillings.
So, check out 6 vegetarian quiche recipes!
Vegetarian leek pie
Ingredients
- 4 leek stems cut into slices
- 4 tablespoons of olive oil
- 1 onion chopped
- 1 tablespoon wheat flour
- 250 g of wheat flour
- 1/2 cup of coffee
- 1 1/2 cups soy milk
- 1 tablespoon chopped coriander
- 1/2 cup canola oil
- 100 ml of almond cream
- 1 teaspoon of yeast
- Salt to taste
- Wheat flour for dusting
Preparation method
In a pan, heat the olive oil over medium heat and sauté the leek and onion until softened. Add 1 tablespoon of wheat flour and the milk and mix until thickened. Add the coriander and salt and mix. Set aside and wait for it to cool.
In a container, mix the canola oil, almond cream, baking powder, wheat flour and salt. Knead until you obtain a homogeneous dough. Cover with a cloth and leave to rest for 20 minutes. Sprinkle a smooth surface with wheat flour and roll out the dough with a rolling pin. Cut it and line the inside of tart moulds. Place the filling in the center and cover with the dough, pressing the edges together. Place in the preheated oven at medium temperature for 30 minutes. Serve immediately.
Patty vegetarian chickpeas with hearts of palm
Ingredients
Mass
- 2 cups cooked and drained chickpeas
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tablespoon oregano
- Salt and ground black pepper to taste
- Greasing oil
- Wheat flour for dusting
Filling
- 3 cups of tea heart of palm chopped
- 3 chopped tomatoes
- 1 onion chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup chopped olives
- 1 tablespoon cornstarch
- 2 tablespoons of water
- Olive oil, salt and ground black pepper to taste
Preparation method
Filling
In a container, mix the cornstarch with water and set aside. In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the tomato and fry for 2 minutes. Add the hearts of palm and olives and mix. Then add the tomato sauce and season with salt and black pepper. Add the reserved cornstarch and mix. Cook until the filling has thickened a little and set aside.
Mass
In the food processor, blend all the ingredients until a smooth paste forms. Grease the tart molds with oil and flour them with wheat flour. Coat the tart molds with a little dough, place the filling in the center and cover with the rest of the dough. Place in a preheated oven at 200°C for 20 minutes. Serve immediately.
Patty vegetarian of spinach
Ingredients
Mass
- 1 cup of tea wheat flour
- 1/2 cup canola oil
- 3 teaspoons of salt
Filling
- 500 g of chopped spinach
- 1 onion chopped
- 2 cloves garlic, minced
- 50 g of chopped olives
- Olive oil, salt and ground black pepper to taste
Preparation method
Filling
In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the remaining ingredients and season with salt and black pepper. Cook until the spinach wilts. Set aside and wait for it to cool.
Mass
In a container, mix the wheat flour and salt. Add the oil little by little and knead the dough until it becomes malleable. Coat the tart molds with a little dough, place the filling in the center and cover with the rest of the dough. Place in a preheated oven at 180°C for 20 minutes. Serve immediately.
Patty vegetarian pumpkin with cashews
Ingredients
Mass
- 2 cups whole wheat flour
- 1/2 cup olive oil
- 1/3 cup warm water
- 1 teaspoon turmeric powder
- 1 pinch of salt
Filling
- 1 cup pumpkin, peeled, cooked and mashed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup of cashews sting
- Salt and powdered nutmeg to taste
Preparation method
Filling
In a pan, heat the olive oil over medium heat and sauté the garlic until golden brown. Add the chopped pumpkin, cashews, salt and nutmeg. Mix and cook for 3 minutes. Book.
Mass
In a bowl, mix the wheat flour, salt, turmeric, olive oil and water until a smooth dough forms. Line the molds with the dough, add the filling and cover with more dough.
Bake in a preheated oven at 180°C for 25 minutes or until golden brown. Serve hot or cold.
Patty vegetarian asparagus with cherry tomatoes
Ingredients
Mass
- 2 cups wheat flour
- 1/3 cup olive oil
- 1/4 cup ice water
- 1 teaspoon of salt
- 1 teaspoon of yeast
Filling
- 1/2 bunch of asparagus cut in half
- 6 whole cherry tomatoes
- 1/2 cup tea tofu kneaded firmly
- 1/4 cup non-dairy milk
- 1 tablespoon of corn starch dissolved in 2 tablespoons of water
- 1 tablespoon olive oil
- 1 pinch of saffron
- Salt and ground black pepper to taste
- Chopped chives to decorate
Preparation method
Mass
In a bowl mix the wheat flour, salt and yeast. Add the olive oil and mix with your hands until you get a consistency of wet crumbs. Add the ice water little by little, until a smooth and malleable dough is formed. Cover with a cloth and place in the refrigerator for 20 minutes.
Filling
Heat the oil in a pan and brown the tofu for 3 minutes over low heat. Add the vegetable milk, dissolved starch, turmeric, salt and black pepper. Cook over low heat until it thickens slightly, forming a cream.
Assembly
Line the tart molds with the dough, leaving a small portion for covering. Distribute the filling into the molds and decorate with the asparagus and cherry tomatoes. Bake in a preheated oven at 180°C for about 25 minutes, or until the pastry is golden. Remove from the oven, wait for it to cool and complete with the chives. Serve immediately.
Patty vegetarian of Shimeji
Ingredients
- 2 cups wheat flour
- 1/2 cup coconut oil
- 1/2 cup ice water
- 1 onion chopped
- 2 cloves garlic, minced
- 2 cups of tea shimeji mushroom chopped
- 1 tablespoon olive oil
- 1 teaspoon of salt
- Ground black pepper to taste
Preparation method
In a container, mix the wheat flour and coconut oil until you obtain a smooth mixture. Add water and mix again. Book. In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the shimeji mushrooms, salt and black pepper and sauté until golden brown. Coat the tart molds with a little dough, place the filling in the center and cover with the rest of the dough. Place in a preheated oven at 180°C for 20 minutes. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
