I’m always advocating for people to add more plants to their diet, regardless of whether they are plant-based or not. One of the easiest ways to do this is by swapping the protein source in your favourite recipes. This is great because it means you don’t have to reinvent the wheel, think of new recipes, or start eating completely different meals. It makes things easier in terms of familiarity, and causes the least amount of disruption to your family. Quick, easy and familiar meals and snacks such as this eggless mini quiche recipe can be on the table in 30 mins, and will hit the spot if you’re craving comfort food.
“Vegan Easy Egg” for egg based recipes
This is not a new product, but since the new packaging I’ve been seeing it sold in more places, including Coles and Woolies, where it was once only available in health food stores.
Easy Egg doesn’t keep very well as an omelet but seems to do better as a quiche – perhaps because of the cheese and vegetables, or maybe because of the pastry. Regardless, I do think it’s optimal to eat these straight away rather than use them as leftovers or for your meal prep.
You can also make this recipe into a larger quiche, however, I find the smaller ones keep better, So, if you’re not planning to eat it straight away, then I’d go for the mini eggless quiche.
The Orgran Vegan Easy Egg is high in protein as it’s main ingredient is chickpea flour. It has 7.5 grams of protein per serve, and that’s without any of the other ingredients. It’s also low in fat, high in fibre and has pretty simple ingredients.
Unfortunately, it is quite high in sodium, so it’s not something you want to have every day. However, you can dilute and minimise the sodium content by adding extra vegetables, and/ or making your own short crust pastry.
Eggless vegan mini quiches
- Muffin tins
- 3 sheets vegan shortcrust pastry
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced vegan bacon I use Next and Made With Plants brands
- 1/2 cup spinach Fresh or frozen
- 1/2 cup grated vegan cheese
- 1 tsp plain flour Any type
- 4 tbsp Vegan Easy Egg
- 1/2 cup water
- Preheat oven to 175 degrees C/ 350F
- Line the muffin tins with shortcrust pastry and bake as per the instructions
- Use the oil to fry the onion until golden
- Add the spinach and vegan bacon fry for a few minutes until cooked
- Mix the Vegan Easy Egg and flour with the water
- Add the spinach, onion, vegan bacon to the egg mix and combine well
- Add the grated vegan cheese to the bottom of the baked pastry cups - evenly split between the 10 cups - you can add a little more if you have space.
- Pour the mixture on top of the cheese into the cups
- Bake for about 20 mins