{"id":46040,"date":"2017-12-03T10:00:54","date_gmt":"2017-12-03T15:00:54","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46040"},"modified":"2017-12-03T10:00:54","modified_gmt":"2017-12-03T15:00:54","slug":"sweet-potato-crusted-vegan-quiche-%e3%83%b4%e3%82%a3%e3%83%bc%e3%82%ac%e3%83%b3%e3%82%ad%e3%83%83%e3%82%b7%e3%83%a5","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46040&lang=en","title":{"rendered":"Sweet Potato Crusted Vegan Quiche <br>\u30f4\u30a3\u30fc\u30ac\u30f3\u30ad\u30c3\u30b7\u30e5"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46041 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/36.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>There are a lot of things you can make vegan, and then there are still a lot of things that you cannot make vegan.<\/p>\n<p>Quiche is one of the latter, or that&#8217;s what I thought.<\/p>\n<p>Until I found <a href=\"http:\/\/www.theveganhousehold.com\/mains\/the-gourmet-vegan-cant-tell-the-difference-quiche\/\" target=\"_blank\" rel=\"noopener\">this &#8220;Can&#8217;t tell the difference Quiche&#8221; recipe<\/a>.<\/p>\n<p>The first thing&#8217;s first.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46042 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/27.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46043 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/28.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The most important ingredient, aka vegan egg maker?, in this case: garbanzo bean flour.<\/p>\n<p>I could have just followed the recipe, but I was craving for my old-time favorite, the sweet potato crust, and decided to make my first vegan quiche in this version.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46044 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/21.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/21.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/21-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46045 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/23.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/23.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/23-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The idea of sweet potato crust\u00a0 is\u00a0<a href=\"http:\/\/www.cookinglight.com\/food\/recipe-finder\/how-to-make-sweet-potato-crust-video?xid=social_facebook+\" target=\"_blank\" rel=\"noopener\">from this site<\/a>. (I&#8217;ve made <a href=\"https:\/\/www.culinarytribune.com\/?p=39291&amp;lang=en\" target=\"_blank\" rel=\"noopener\">the egg version<\/a>, before, and I loved it.)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46046 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/29.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is what the filling looks like before putting on the crust and bake it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46047 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/31.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I added onion, orange peppers, and broccoli to the filling.<\/p>\n<p>And then I placed vegan cheddar cheese on top for the last five minutes of baking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46048 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/37.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><a href=\"http:\/\/www.theveganhousehold.com\/mains\/the-gourmet-vegan-cant-tell-the-difference-quiche\/\" target=\"_blank\" rel=\"noopener\">This vegan quiche recipe with the use of garbanzo bean flour<\/a> is brilliant.<\/p>\n<p>My husband and I both really enjoyed it.<\/p>\n<p>You would probably ask if we couldn&#8217;t tell the difference.<\/p>\n<p>If I was not told anything about how it was made, I probably wouldn&#8217;t question.<\/p>\n<p>It&#8217;s not the same, but it&#8217;s pretty close.<\/p>\n<p>One thing I would say is that it is so tasty that I would eat it as what it is, not as a fake-egg dish anyway!<\/p>\n<p>A few changes I made to the filling recipe are the following&#8230;<\/p>\n<p>&#8211; I used different veggies (broccoli, onion, orange peppers)<br \/>\n&#8211; I used 1.5 cup of vegetable broth instead of 1.5 cup of water and stock cube<br \/>\n&#8211; I used Italian herbs in place of sage<br \/>\n&#8211; No tomatoes.<br \/>\n&#8211; I used olive oil to brush the top.<br \/>\n&#8211; I sprinkled vegan cheddar on top and baked for the last five minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46062 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/28-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are a lot of things you can make vegan, and then there are still a lot of things that you cannot make vegan. Quiche is one of the latter, or that&#8217;s what I thought. Until I found this &#8220;Can&#8217;t tell the difference Quiche&#8221; recipe. The first thing&#8217;s first. The most important ingredient, aka vegan [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,22,28,29],"tags":[],"class_list":["post-46040","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46040"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46040\/revisions"}],"predecessor-version":[{"id":46067,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46040\/revisions\/46067"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}