Quiche and salad
Just because there are no vegan eggs doesn't mean you have to give up egg-based recipes. Try this cholesterol-free quiche. Make it when you want it and eat it warm, or make in advance and enjoy it cold. Serves 6.
Pastry: use ready-made pastry or make your own by rubbing 130g margarine into 225g plain wholemeal flour. Add enough water to make a dough that is soft but not sticky. Roll out on a floured surface and place in a pastry dish. Cook for 10 minutes at 190/375/GM 5.
Filling: Fry 1 onion (chopped) for a few minutes and add 1 courgette (sliced), 1 red pepper (sliced) and 2-3 cloves garlic (crushed). Fry for 4-5 minutes. Remove from heat and set aside.
Break up the smoked tofu in a blender and grate up to 1 pack of soya cheese into it. Blend together, gradually adding in unsweetened soya milk to form a paste. Mix the vegetables in and place on top of the pastry. Bake for 40 minutes and, if you plan to eat it straight away, let it stand for a few minutes to set.