Potato Crust Vegan Mung Bean Quiche - Full recipe in description

Описание: By ‪@veganbunnyelle‬

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Potato Crust Vegan Mung Bean Quiche

By @veganbunnyelle

Ingredients
1.5 – 2 pound potatoes
1 orange carrot
1 yellow carrot
1 purple carrot
1 bunch fresh spinach
1/2 sweet onion thinly sliced
8 oz mushroom of choice I recommend shiitake, oyster, cremini, thinly sliced
1 tablespoon soy sauce
1/2 tablespoon coconut amino
1/2 teaspoon oregano
Salt and pepper
Avocado oil spray
For the mung bean “egg” –
1 cup split mung bean soaked overnight then drained
1 1/4 tablespoon tapioca starch
1 teaspoon kala namak aka black salt
1 teaspoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon turmeric

Method
Preheat the oven to 355°F;
Boil the potatoes for 25-30 minutes until fork tender, the time depends on the size of your potatoes;
Light spray the baking dish with a little oil, transfer the potatoes into the dish, use a glass or any heavy object to crush the potatoes to cover the bottom and side, form a 1/2 inch thick crust;
Bake the potato crust for 15 minutes;
Meanwhile, bring a pot of water to boil, quickly blanch the spinach then immediately run under cold water to stop the cooking, squeeze out all the excess water;
In a frying pan, heat a drizzle of cooking oil, saute the oniones until golden brown and caramelized, add in the mushrooms, cook till all the mushrooms have let out their moisture;
Seaonson with sooy sauce, coconut amino, oregano, keep stirring and cook till all the liquid is absorbed, add more salt and freshly ground black pepper to taste;
Make the mung bean “egg” by blending the ingredients on high till completely smooth;