Red pepper and courgette mini-quiche
340g (12oz) plain wholemeal flour
170g (6oz) vegan margarine
2 medium onions
2 medium courgettes
2 medium red peppers
450g (1lb) firm tofu
1 level dessertspoon mixed herbs
11⁄2 dessertspoons tomato purée
1 level teaspoon salt
generous pinch black pepper and ginger
1 x 190g pack of hard vegan cheese, grated
enough soya milk to make a paste
Preheat oven to 200°C/400°F/gas 6.
First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough that is soft but not sticky.
Roll out the pastry and use a cutter (about 2.75 inch) to cut the pastry into rounds. Place them onto bun trays.
To make the filling chop the onions fairly fine and the courgettes and red pepper small.
Fry the onions for a few minutes then add the courgettes and red pepper. Fry until they begin to soften.
Cube the tofu. Add the tofu, herbs, tomato purée and condiments and fry a bit longer.
Take off the heat and add the cheese and enough soya milk to make a paste.
Place a heaped teaspoon into each pastry case. Bake for approximately 30 minutes.
Makes about 50 mini-quiches, which are ideal for a buffet.