Vegan Spinach Quiche

• pastry
• 8 ounces wholemeal flour
• 1 pinch salt
• 4 ounces vegan margarine very cold
• 2 tablespoons cold water
• 1 pound fresh spinach washed and shredded
• 2 tablespoons vegetable oil
• 1 onion large, chopped
• 4 ounces mushrooms sliced
• 12 ounces tofu pressed to remove excess water
• 1/2 tablespoon dried dill or to taste
• fresh parsley
• seasoning to taste
• 2 tablespoons sunflower seeds

1. Pre-heat oven to 190C/375F/gas mark 5.
2. Start with the pastry: sift together flour and salt. Use finger tips to rub in the margarine until the mixture resembles breadcrumbs. Add just enough cold water to bind it to a dough, then wrap in cling film and leave in the fridge for 30 minutes.
3. Meanwhile, cook the spinach gently in a saucepan in a minimum of water, or preferably steam it, until just soft.
4. Heat the oil and fry the onion until it begins to soften, then add the mushrooms and cook for a few minutes more.
5. Either mash the tofu, or blend it to make a thick puree. Add dill, plenty of finely chopped parsley and seasoning. Stir in the mushroom mixture and spinach.
6. On a floured board roll out the pastry, then use it to line a medium-sized flan dish (or ring standing on a baking sheet). Pour in the tofu, spinach and mushroom mixture, smooth the top and sprinkle with seeds.
7. Bake for about half an hour, or until the pastry is crisp. Serve hot.

pastry, wholemeal flour, salt, margarine, cold water, fresh spinach washed, vegetable oil, onion, mushrooms, pressed, dill, parsley, sunflower seeds

Taken from www.yummly.com/recipe/Vegan-Spinach-Quiche-1306447 (may not work)