Vegan puff pastry leek quiche

Ingredients for 2 servings:

• 1 roll (to taste ätter dough, vegan
• ½ large leek
• ½ smoked tofu
• 1 package silken tofu
• 0.33 package of soy cream (Soy Cream Cuisine)
• 2 tsp, heaped vegetable stock
• 1 tsp, heaped nutritional yeast
• 100 g cheese substitute (vegan grated cheese)
• 1 tsp, leveled garlic powder
• salt and pepper
• some vegetable margarine
• 1 tsp, heaped flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Grease a baking dish well with margarine. Roll out the puff pastry and place it in the baking dish. Cover the edges as well. Trim any excess puff pastry and set it aside. Place the silken tofu in a tall bowl and whisk. Mix with soy cream, vegetable broth, nutritional yeast, garlic powder, salt, pepper, and flour until creamy. Cut the leek into half rings and cut the smoked tofu into small cubes. Fry both in a pan for about 5 minutes. Spread the leek and smoked tofu first, then the silken tofu mixture over the puff pastry in the baking dish. Sprinkle with vegan grated cheese and, if desired, arrange strips of leftover puff pastry on top of the cheese. Bake in the oven at 200°C for about 30 minutes, until the puff pastry is golden brown. Enjoy!