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Spruce up your midday meals with a touch of colour…


Quiche with leeks and mushrooms

By Violife (

Serves 8 | Prep 15 mins | Cook 45 mins | Calories 471 (per serving)


280g (2 cups) plain flour

120g (½ cup) coconut oil

1 tsp salt

1 tbsp sugar

120ml (½ cup) water


200g (1½ cups) small cubes of Violife Original Flavour Block

250g (8 cups) spinach leaves

2 large leeks, sliced

200g (2½ cups) sliced mushrooms

1 tsp white pepper

250ml (1 cup) almond milk

80g (¾ cup) chickpea flour

2 tbsp olive oil

2 tsp fresh thyme leaves

½ tsp salt

100g (1 cup) Violife Original Flavour Grated

1 For the crust, in a food processor, combine the flour, salt and sugar. Add the coconut oil and pulse a few times until the mixture is crumbly. Add the water and mix until the dough comes together so you can easily shape it into a ball. Leave it to rest, covered, in the fridge.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan cheese special - October 2019
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About Vegan Food & Living Magazine

Vegan cheese is the one thing that still divides opinions in the vegan community, so if you can't find one you like, try making your own! We've got plenty of delicious vegan cheese recipes to inspire you this issue, from authentic blue cheese to melting mozzarella sticks and smoked Cheddar. You have to try them! Also this issue, we reveal how to take the classic Mac n Cheese to the next level, share posh takes on potatoes and reveal how to cook some of high street chain Wagamama's best vegan dishes. If that's not enough, we share top tips for starting off on a zero waste journey, show how to use up your food waste and reveal easy ways to better self-care. Plus we have part 2 in our Remarkable Women on the Frontline for Animals series.