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Vegan Quiche Bites (Recipe): Perfect Snack For A Lazy Evening

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2 Min Read

In a bowl, mix 2 cups chickpea flour, 1 tsp turmeric, 1/2 tsp each of black salt and table salt, 2 tbsp yeast, 1 tbsp olive oil, and 2 1/2 cups water. Add 1 heaped cup of shredded spinach when the flour has dissolved. Fill up the cavities in a greased mini muffin tin with this runny batter, put a thin mushroom slice atop each, and bake for 10 mins in an oven preheated to 400 F. Makes 40 bites of vegan quiche.

It’s so much fun to eat with your hands! Small, poppable food beats using a fork and knife, especially at parties.

And since summer is the season of graduations, weddings, and celebrating in the sunshine, it’s also the perfect time for small bites.

Vegan Quiche Bites: Perfectly Poppable

What makes these bites even more perfect is that they’re ridiculously easy to make, loaded with fiber and protein, and vegan.

It really is this simple:

  • Grab a bowl
  • Add all ingredients in it
  • Mix
  • Fill mini muffin tins
  • Bake

Servings: 40 bites

Ingredients

  • 2 cups besan (also known as chickpea flour or garbanzo bean flour)
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp kala namak or black salt (optional; gives edgy taste)
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 2 1/2 cups water
  • 1 cup shredded spinach, heaped
  • 3 mushrooms, thinly sliced

Directions

  • Preheat the oven to 400°F.
  • Grease a mini muffin tin.
  • To a medium bowl, add besan, turmeric, salt, nutritional yeast, olive oil, and water.
  • Mix until the besan is fully dissolved.
  • Add spinach and stir to mix.
  • Scoop the mixture into a mini muffin tin, filling each cavity almost to the top.
  • Add a sliced mushroom on top of the batter.
  • Place the tin in the oven and bake for 10 minutes.
  • Move to a serving plate and pop!

Notes

  • The batter is quite liquid but will set up when baked.
  • Feel free to experiment with different veggies. I made half of the quiches with spinach and the other half with  mushroom and spinach.
Michaela Ballmann

Michaela Ballmann is a Registered Dietitian with both a Masters and Bachelors of Science in Nutrition and Dietetics from Loma Linda University. She has clinical experience working at both Cedars Sinai Medical Center in Los Angeles and Huntington Memorial Hospital in Pasadena, California. In addition, she is a Certified LEAP Therapist assisting those with food sensitivities. Michaela is enthusiastic about guilt-free eating, whole person care, and nourishing food. Her main interest is in getting people to love food, their bodies, and themselves.

Michaela Ballmann

Michaela Ballmann is a Registered Dietitian with both a Masters and Bachelors of Science in Nutrition and Dietetics from Loma Linda University. She has clinical experience working at both Cedars Sinai Medical Center in Los Angeles and Huntington Memorial Hospital in Pasadena, California. In addition, she is a Certified LEAP Therapist assisting those with food sensitivities. Michaela is enthusiastic about guilt-free eating, whole person care, and nourishing food. Her main interest is in getting people to love food, their bodies, and themselves.

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