Butternut Squash and Tofu Quiche with Balsamic Beetroot and Vegan Cream Cheese

by SuperValu

4 people 75 minutes 20 minutes

Ingredients

2 tbsp Balsamic Vinegar
1 - Beetroot peeled and shredded
1 - Black Pepper
1 tsp Dried Tarragon
1 tsp Dried Thyme
4 cloves Garlic peeled
2 tbsp Maple Syrup
2 tbsp Orange Juice fresh
25 g Pomegranate Seeds
380 g Puff Pastry
1 - Red Onions peeled and roughly chopped
1 - Salt
1 - SuperValu Butternut Squash deseeded and roughly chopped
20 g SuperValu Fresh Rosemary
25 g SuperValu Hazelnuts
1 handfull SuperValu Mixed Salad Leaves
280 g Tofu
4 tbsp Vegan Cheese
2 tbsp Yeast
200 ml organic vegetable bouillon

Method

For the filling:
Into a baking dish place the butternut squash, garlic, red onion and rosemary sprigs
Drizzle with olive oil, salt, pepper and maple syrup and place in the oven at 190c for 35-40 minutes
Remove from the oven and spoon the contents of the dish into a food processor
Add the nutritional yeast flakes and dried thyme and blitz.

For the beetroot:
Shred the beetroot by hand or in a food processor
Place in a pot with the vegetable bouillon, orange juice, maple syrup, balsamic vinegar and dried tarragon
Bring to the boil and then reduce to a gentle simmer, cover and leave for 20 minutes
Remove from the heat once all the liquid has been absorbed and season with salt and pepper

For the pastry:
On a floured surface roll out the puff pastry to fit the tart pan, press down carefully to fit the mould
Remove any excess pastry from the edges, then spoon the butternut squash mixture into the pastry. Top with beetroot mixture.
Place into the oven at 180c for 30 minutes, add dollops of the vegan cream cheese on top and grill until the vegan cheese has melted

To serve:
Plate with toasted hazelnuts, pomegranate seeds and salad leaves