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Quiche vegan de espinafres, tomate e amêndoa

Quiche vegan de espinafres, tomate e amêndoa
No ratings
Prep. 25 min
Total 1 h 45 min
8 doses
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Ingredients

Massa
  • farinha
    250 g
  • margarina vegetal fria, em pedaços
    120 g
  • água
    60 g
  • sal
    ½ c. chá de
Recheio
  • Margarina vegetal q.b. p/ untar
  • dentes de alho
    1 - 2
  • farinha de soja
    30 g
  • água
    60 g
  • tofu macio escorrido
    400 g
  • azeite
    30 g
  • levedura nutricional
    2 c. sopa de
  • amido
    1 c. sopa de
  • sal
    1 c. sopa de
  • pimenta preta, moída no momento
    ¼ c. chá de
  • noz-moscada moída
    ¼ c. chá de
  • espinafres descongelados bem espremidos (ver dica)
    200 g
  • pão ralado
    2 c. sopa de
  • tomate-cereja cortado em metades
    150 g
  • amêndoa em palitos
    30 g

Difficulty

medium

Nutrition per 1 dose

Sodium 1169.7 mg
Protein 12.5 g
Calories 1516.2 kJ / 362.4 kcal
Fat 20.9 g
Fibre 3.8 g
Saturated Fat 4.6 g
Carbohydrates 32.1 g

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