Ingredients
Method
- Rinse the mung beans, transfer to a large heat-safe bowl and pour boiling water over top to cover by at least 2 inches. Let soak for 30 minutes.
- Add the potatoes and enough water to cover them by 1 inch. Bring to a boil, then add 1 ½ tbsp salt. Reduce heat to medium and cook at a medium boil until the potatoes are fork-tender, about 20-30 minutes, depending on the size of the potatoes. Drain well and set aside.
- Preheat oven to 375°F and lightly oil/butter a quiche/tart pan.
- To make the filling, heat the oil in a large saucepan over medium-high heat. Add the green onion and sauté for 3 to 5 minutes until softened and browned. Add the mushrooms, oregano, nutmeg, salt and pepper, and cook a further 5 minutes. Stir through the tapioca starch, turn the heat off and cook 1 minute further.
- Strain the mung beans and transfer to a blender. Add the soy milk, mirin, nutritional yeast and spices and blend until smooth. Pour into the veggie mixture and mix until combined. Set aside.
- Make the potato pie crust: Add the cooked potatoes to the greased tart or pie pan in a single layer, and sprinkle with ¼ tsp salt. Use the bottom of a glass or measuring cup to press the potatoes firmly into the bottom and about 1 inch up the sides of the pan, closing any gaps to form a complete crust. You can also blitz the potatoes in a food processor to be faster and spread the partially mashed potatoes into the pan.
- In a bowl stir the cooked veggies and cheese into the quiche filling. Pour the quiche filling over the potato crust, smooth into an even layer and disperse the veggies throughout if needed, and bake for 35 to 40minutes minutes, until the quiche is set (doesn't jiggle when you shake it).
- Let cool for at least 20 minutes before slicing and serving. Garnish with fresh parsley and enjoy!
Video
Notes
Macros per serving (serves 6 large slices):
- Calories: 354
- Protein: 14g
- Carbs: 57g
- Fats: 7g
- Fibre: 10g