Vegan Sweet Potato Quiche

A tasty vegan take on the traditional quiche, with a gluten-free sweet potato crust stuffed with savory vegetables and a filling made of chickpea flour that is smooth and creamy. Perfect for a healthy and filling meal

Ingredients:

• 2 medium sweet potatoes, thinly sliced
• 1 tablespoon olive oil
• 2 leeks, thinly sliced
• 1 cup diced bell peppers
• 1 cup diced tomatoes
• 1 cup diced zucchini
• 1 cup chickpea flour
• 2 cups unsweetened almond milk
• 1/2 cup nutritional yeast
• 1 tablespoon Dijon mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup vegan goat cheese, crumbled optional

Instructions:

Warm the oven up to 190C 375F

Put olive oil in a pie dish and line it with sweet potato slices that overlap to make a crust

Ten minutes in the oven with a sweet potato crust

Put olive oil in a pan and heat it over medium-low heat

Put in the leeks and cook them until they get soft

Put tomatoes, zucchini, and bell peppers in the pan

Make sure the vegetables are soft

Add the nutritional yeast, Dijon mustard, turmeric, garlic powder, onion powder, salt, and pepper to a bowl and mix them together using a whisk until the mixture is smooth

Spread the chickpea flour mix on top of the sweet potato crust that has only partially baked

The sauted vegetables should be spread out evenly on top of the chickpea flour mix

If you want to, sprinkle crumbled vegan goat cheese on top

There should be no more liquid in the quiche after 35 to 40 minutes of baking

The edges should also be golden brown

Let the quiche cool down a bit before cutting it up and serving it