Vegan Mini Quiches
275 g wholemeal fluor
1/2 tsp salt
15 g yeast
100 ml warm water2 tbsp olive oil
100 g silken tofu
100 g cashew butter
1/2 tsp sea salt
1/2 sweet potato1/4 beetroot
Fresh herbes, I took parsley and chives
Mix yeast and water, add all other I ingredients and knead to a dough. Cover the bowl with a towel and put in a warm place for 30 minutes.
Blend tofu, cashew butter, herbs and spices and one onion until smooth.
Cut the sweet potato into cubes and slice the onion.
Roll out the dough and cut out circles and place them in the muffin form raising its edges 2 to 3 cm. Fill 2/3 of the cream in the moulds. Add beetroot to the leftover cream and blend until smooth. Fill it in the leftover moulds. Add sweet potato cubes and onions rings on top of some of them.
Bake for 20-25 minutes at 200 degrees celsius.
Top some of them with fresh figs.