Vegetable Quiche

2 cups frozen mixed vegetables defrosted and well drained OR lightly steamed vegetables of choice.

Sauce:

¾-1 cup raw cashews soaked for 20 minutes in hot water and drained.

300g silken tofu

2 tbsp. 100% cornflour

2 tbsp. nutritional yeast flakes

1 tsp. celtic salt

2 cloves garlic crushed

1 tsp. sage

2 tsp. tumeric

1 cup water

Saute onion in a little water until tender. Place in large bowl with the defrosted mixed vegetables.

Blend cashews and the cup of water until smooth.

Add remainder of sauce ingredients and blend until well mixed.

Add sauce mixture to the vegetables and stir gently.

Pour into a pie plate and bake at 180°C for 435-50 minutes.

Let the dish sit for 10–15 minutes after taking it out of the oven. This allows the cornflour and tofu to firm up so you get clean slices.

Nice hot or cold: great for picnics.

Variations: Asparagus & corn; tomato & onion; carrot & capsicum; spinach & capsicum.