Vegan Bunny Elle

This stunning and incredibly flavorful eggless quiche is made from wholesome mung beans and fresh veggies, topped with a rainbow carrot rose and nested in a crispy potato crust.

It might be a vegan dish but it’s definitely not just for vegans! This colorful, flavorful, quiche with layers of different textures is truly a crowd pleaser – or actually, crowd WOWer! Instead of a traditional pastry crust I opted for a crispy potato shell, which is not only naturally gluten-free but also much easier to make and gives the final dish a much more satisfying bite.

For the eggless quiche base, I’m using my mung bean “eggs” recipe. You can use the same recipe for omlette, tamagoyaki aka Japanese egg roll and more. And you can add pretty much any veggies you like for additional fillings. I recommend caramelized onions, all types of mushrooms, carrots, spinach, broccoli, asparagus, and sweet bell peppers.

If you like a little extra visual flair, arrange the rainbow carrots to form a gorgeous rose on top! It takes a little time and patience but no technical difficulty at all. And it’s so highly effective! Turns the dish into a party showstopper.

Potato Crust Vegan Mung Bean Quiche

Crispy potato crust, eggless mung bean base, with caramelized onions and umami mushrooms, and topped with a rainbow carrot rose!

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Ingredients Equipment Method Video

Ingredients

  

• 1.5 – 2 pound potatoes
• 1 orange carrot
• 1 yellow carrot
• 1 purple carrot
• 1 bunch fresh spinach
• 1/2 sweet onion thinly sliced
• 8 oz mushroom of choice I recommend shiitake, oyster, cremini, thinly sliced
• 1 tablespoon soy sauce
• 1/2 tablespoon coconut amino
• 1/2 teaspoon oregano
• Salt and pepper
• Avocado oil spray
• For the mung bean “egg” –
• 1 cup split mung bean soaked overnight then drained
• 1 cup soy milk or plant milk of choice
• 1 1/4 tablespoon tapioca starch
• 1 teaspoon kala namak aka black salt
• 1 teaspoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric

Equipment

• 9 inch diameter baking pan

Method

 

1. Preheat the oven to 355°F;
2. Boil the potatoes for 25-30 minutes until fork tender, the time depends on the size of your potatoes;
3. Light spray the baking dish with a little oil, transfer the potatoes into the dish, use a glass or any heavy object to crush the potatoes to cover the bottom and side, form a 1/2 inch thick crust;
4. Bake the potato crust for 15 minutes;
5. Meanwhile, bring a pot of water to boil, quickly blanch the spinach then immediately run under cold water to stop the cooking, squeeze out all the excess water;
6. In a frying pan, heat a drizzle of cooking oil, saute the oniones until golden brown and caramelized, add in the mushrooms, cook till all the mushrooms have let out their moisture;
7. Seaonson with sooy sauce, coconut amino, oregano, keep stirring and cook till all the liquid is absorbed, add more salt and freshly ground black pepper to taste;
8. Make the mung bean “egg” by blending the ingredients on high till completely smooth;
9. Use a peeler to slice all the carrots into thin ribbons;
10. Once the potato shell is pre-baked, add the spinach to the bottom, then the sauteed onions and mushrooms, decorate the top of the quich with rolled up carrot ribbons, start from the center and add more ribbons outward, you can arrange the colors according to your preference;
11. Carefully pour the mung bean “egg” mixture into the baking dish, add enough to just cover the carrot ribbons, carefully shake the dish to get out any bubbles and use a spatula to spread the mixture evenly on top;
12. Bake for 40 – 50 minutes, do a toothpick test in the center of the quiche, if it comes out clean then it’s ready;
13. Let it slightly cool so it’s not too hot to handle, carefully flip the quiche out of the dish, slice and serve warm, enjoy!

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