Vegan pumpkin cake and smoked tofu

How can I do?

To make ahead:

The night before, enjoy the pumpkin seeds, sunflower seeds and nuts (2.1 days for example) in separate containers.

Prepare the dough:

Mix all ingredients with your fingertips until the dough forms a ball. The dough should not stick. Wrap them in a towel or plastic wrap and refrigerate for 30 minutes.

Preparing the pumpkin roasted with rosemary:

Preheat oven to 200 ° C. Cut the pumpkin, empty of his seed. The cube. Pluck rosemary. In a bowl, pumpkin and rosemary, add olive oil, so that the diced squash are completely coated. Add salt and mix.

Spread the diced pumpkin and rosemary on a plate with parchment paper or a baking dish lined. Bake at 200 ° C for about 15 minutes, stirring at regular intervals. The pumpkin should be perfectly tender.

Preparation of the pumpkin filling:

Remove the squash from the furnace. Remove a maximum of rosemary and set aside. Mix the pumpkin with 75 g smoked tofu, chestnut flour and, if necessary, a very small amount of water (especially if you use a blender).

Mounting the quiche:

Remove dough. Flour of a work surface and roll out the dough to a circle with a diameter sufficient to fill the mold to form. Grease the pan or baking paper (I the ground and oiled coconut oil edges a springform pan, lined) lined. Spread dough go up a few inches at the edges.

Drain and rinse the seeds and hazelnuts. Spread pumpkin seeds and sunflower seeds on the dough. Chop nuts coarsely, add. Add rosemary roast previously set aside. Crumble 25 g smoked tofu and sprinkle remaining bottom of the quiche.

Finally pour over the unit to the pumpkin. Smooth. Bake at 170 ° C for about 30 minutes and cover with a sheet of baking paper to prevent that the quiche not browned.

Remove from the oven and cool slightly before serving with a nice salad or serve in the fridge for a few hours and cold.
Ingredients:

  • For the dough:
  • 40 g buckwheat flour
  • 20 g chestnut flour
  • 40 g wheat flour T65
  • 30 grams of flour small full Dinkel
  • 1 cup olive oil
  • 1 cup chopped hazelnut puree
  • 4.1 teaspoon of salt with herbs (Herbamare)
  • 100 ml of cold water For the filling:
  • 10 g pumpkin seed
  • 10 g sunflower seeds
  • 10 g hazelnuts
  • 1 pumpkin (about 700 g non-empty)
  • 3 sprigs of fresh rosemary (or 2 tablespoons dried rosemary)
  • Olive oil (variable amount!)
  • 4.1 teaspoon salt (or less)
  • 100 g smoked tofu (75 g + 25 g)
  • 2 cup chopped shaved chestnut flour

Total time: Preparation + cooking time: 105 min
Yield: 4 people