Week 24 Dish 2: Vegan Mushroom muffins

Let the last 5 recipe countdown begin - 5!!!

That's right, this is my 5th last recipe for my vegan baking challenge - I can't believe its already so close to the end! I'm pretty sure I will continue baking after the challenge is complete but I am very proud of myself for keeping up with my 2 dishes per week. I have even managed to make and share a few extra recipes. I hope you have all enjoyed the recipes so far!

Today I have another savoury bake for you all, this time muffins with mushrooms. I am a big mushroom fan as are my family so these went down a treat. Definitely worth baking :D

Makes 12 small muffins
Ingredients
2 tsp oil
200 g finely chopped mushrooms
2 crushed garlic cloves
2 tsp basil
1/2 tsp salt
1/2 tsp pepper
chili powder to taste (optional)
300 g self-raising flour
1/4 tsp baking powder
80 g oil or melted vegan margarine
1 tbsp ground linseed with 3 tbsp water
1 cup soya milk
1 tsp soy sauce
Method

1. Preheat oven to 200 decrees C and prepare 12 silicon muffin cups on a tray.
2. Heat 2 tsp oil in a frying pan over medium heat and cook the mushrooms, garlic, basil, salt and pepper for 5-10 minutes until all the liquid released by the mushrooms has evaporated.
3. Sift the flour and baking powder into a bowl. Combine the oil/margarine, linseed mixture, milk and soy sauce in a separate bowl before adding to the dry ingredients.
4. Fold gently until almost combine before adding the mushroom mixture. Continue to combine until just mixed. Divide between the prepared cups and bake for 18-20 minutes.

Original recipe: Mushroom, thyme and hazelnut (vegan) muffins

Week 22 Dish 2: Vegan mushroom courgette quiche

I'm quite bored of making sweet bakes these days, so I've been looking up some savoury ones. I have found so many that I want to try!! This one look especially good so I went for it first, and it was definitely a good choice. It tastes amazing, my whole family loved it so much that I making it again next week :D

Serves 4-5
Ingredients

For the crust
220 g plain flour
75 g soya margarine
80 ml cold water
2 tsp cider vinegar
1/2 tsp baking powder
1/2 tsp salt
1 tsp sugar
For the filling
1 cup sliced courgette (about one medium courgette)
1 cup sliced mushrooms (about 8-10)
1 finely chopped red onion
2 finely chopped garlic cloves
1/2 tsp black pepper
2 tbsp olive oil
200 g firm tofu crumbled
240 ml soya milk
60 ml veg stock
2 tbsp lemon juice
60 g lightly toasted sunflower seeds
2 tbsp chickpea flour
1/2 tsp ground cumon
1 tsp ground basil
1 tsp chili powder (or to taste)
1/2 tsp turmeric
3/4 tsp salt
Method

1. Prepare the crust: combine the flour, baking powder, salt and sugar in a large bowl. Add the margarine, vinegar and half the water and form a ball. Knead well, adding water as needed. Set aside for 30-60 minutes.
2. Preheat oven to 220 degrees C. Grease a 9x9 inch pie dish.
3. Press and spread the dough evenly on the bottom and sides of the pie dish. Poke the bottom several times with a fork and bake empty for 7-10 minutes.
4. Blend the tofu with soya milk and transfer to a large mixing bowl.
5. Add the stock, lemon juice, sunflower seeds, chickpea flour, cumin, basil, chili powder, turmeric and salt. Stir until well mixed.
6. Heat the oil in a large saucepan over medium heat. Add the garlic, onion and pepper  and fry for 2-3 minutes. Then add the mushrooms and courgette and saute for 4-5 minutes, stirring regularly. Turn off the heat.
7. Spoon the vegetables evenly into the baked pie crust and pour on the tofu filling mix slowly to cover. I had a bit left over - used it as a sauce/dip, it's too yummy to waste!
8. Bake for 40-50 minutes or until golden brown on top and a toothpick comes out clean. Allow to coon for 10 minutes before cutting and serving.

Original recipe: Vegan quiche