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Kale and Capsicum Quiche

Kale quicheThis tasty and colourful looking quiche is quietly sneaking onto the list of favourites in our household. A good test is when there is no major negative feedback from my son who is my harshest food critique. I am not even sure he knows it is a great plant based recipe. 


  • small amount of oil
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 large or 2 small potatoes (about 250g), cut into cubes
  • 1 bunch kale, leaves striped off stems and finely shredded
  • 1 capsicum, finely diced
  • 1/2 cup of vegetable stock
  • 500g hard tofu, drained
  • 1 tbsp balsamic vinegar
  • 2 tbsp savoury yeast flakes
  • 1 tbsp arrowroot or cornflour
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • freshly ground black pepper, to taste
  • small amount of oil
  • 2 sheets of mountain bread
  • sesame seeds (optional)


  1. Preheat oven to 200ºC.
  2. Heat oil in a frying pan and cook onion and garlic until soft.
  3. Add potato cubes and continue to sauté for 2 minutes.
  4. Add kale, capsicum and stock, place the lid on and turn the heat down to medium. Cook for 5 minutes, stirring regularly. Remove from heat.
  5. Meanwhile, combine tofu, balsamic vinegar, savoury yeast flakes, arrowroot/cornflour and spices in the bowl of a food processor. Process until smooth and creamy, scraping down sides of bowl as needed.
  6. Gently combine tofu mixture into vegetable mixture until evenly mixed.
  7. Prepare Pyrex or quiche dish with small amount of oil and line with mountain bread.
  8. Pour vegetable mixture into lined Pyrex dish.
  9. Sprinkle with sesame seeds.
  10. Bake until firm in the centre lightly browned, about 35 minutes. Remove from oven and allow to sit 5 – 10 minutes before cutting.


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