Vegan Tikka Quiche (Gluten Free)

1. To make the Sour Cream. Place the cashew nuts into a food processor and whizz up until smooth.

2. Add the lemon juice, water, apple cider vinegar and salt. Whizz up again until fully combined & silky smooth.

3. Carefully pour the sour cream into a bowl or container and place into the fridge to thicken.

4. To make the crust. Pre-heat your oven to 180⁰ degrees, gas mark 4

5. In a large mixing bowl, combine the flour, salt, baking powder and dried coriander. Mix with a wooden spoon until combined.

6. Pour the water and oil into the dry mixture.

7. With clean hands, kneed until the mixture forms a dough. If your mixture is too dry, add in water until you can form it into a ball. Mine took 10 teaspoons of water.

8. Wrap the dough in some cling-film and place into the fridge for 25 minutes.

9. After 25 minutes, lightly dust some flour on to a clean worktop and begin to roll out the dough to the size of your flan case.

10. Smear a thin layer of vegan margarine or butter around the flan case. This prevents the base from sticking to the pan.

11. Prick the base with a fork then place the crust into the oven and cook for 5 minutes, until golden.

12. To prepare the Tikka quiche filling. In a large wok, heat up the oil on a medium heat.

13. Add the onions and cook for 2-4 minutes.

14. Add in the peppers, carrot and baby corn and stir fry for 5-10 minutes, until the vegetables begin to golden in colour.

15. Sprinkle in the Tikka powder and fully coat & combine.

16. Turn off the heat & leave to one side.

17. In a food processor, whizz up the tofu, sour cream, coconut milk, Tahini paste, salt and cornstarch until smooth then add in the chopped spinach & stir using a wooden spoon.

18. Carefully pour the mixture into the part-baked crust and even out using a spoon. I sprinkled some chilli flakes over the top for a added kick!

19. Bake the quiche for 20-35 minutes until crusty & golden. The colour will darken when cooking, and will end up a lovely gold/orange colour! The cooking process really helps to bring out the delicious flavours!

20. Once cooked, leave to stand for 5-10 minutes before serving! I served my quiche with rocket salad and tomatoes.