Vegan Chanterelle Quiche

Ingredients

• 300 g firm potatoes
• Salt
• 1 onion
• 350 g fresh chanterelles
• 1 tsp vegan margarine
• 1 tsp Olive oil
• pepper (ground)
• 150 g smoked tofu
• 100 ml oat cream
• 3 tbsp chopped parsley
• 200 g vegan puff pastry (frozen)

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 20–25 minutes until cooked. Drain, let steam off, peel, and slice into thin rounds while still cold. Peel and finely chop the onion. Clean the chanterelles thoroughly and cut them according to size: halves, quarters or leave whole. Sauté the chanterelles with the onion in a large pan over high heat using vegan margarine and olive oil for about 5 minutes, stirring constantly. Season with salt and pepper.

2. 2.

   Blend the tofu and oat cream into a smooth mixture, fold in half of the parsley, and season with salt and pepper.

3. 3.

   Roll out the puff pastry, cut four circles of approximately 15 cm (or use a 26 cm springform), place them in the pans and press lightly down. Mix the chanterelles with the tofu‑cream mixture. Arrange potato slices over the pastry bases and pour the mushroom mixture on top. Bake for about 20 minutes (40 minutes for a springform).