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
- Fill mini muffin tins
Servings: 40 bites
- 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
- 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!
- 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.