Vegan Beetroot Quiche
Preparation
Thoroughly rinse the millet. Cook in double the amount of water until soft, then remove from the heat. Add the chia seeds to the cooked millet and mix thoroughly. We are looking for a moldable consistency; if necessary, let it sit for a while so the chia can swell and hold the millet together.
Place it into your chosen mold. Then, using a spoon, shape it into a tart base to create space for the filling.
Dice the tofu. Add the beetroot powder, the Vegan crema, water, and spices. Blend until creamy. Pour the tofu cream on top of the base and spread it evenly. Bake in a preheated oven at 180°C for 35 minutes.
Serve with fresh salad and pomegranate.
