YUM! These are so good and are gluten-free too! However, if you really insist on keeping that gluten, you can substitute traditional flour for the garbanzo flour…either way they taste so good.
This time I used toasted black sesame seeds but the white variety works just as well. These poppable sensations are a great source of protein with 15 grams per serving.
For a topping, I mixed together 3/4 cup vegan sour cream, 1/2 cup vegan, 1 1/2 tablespoons of crushed garlic, 1 tablespoon chopped herb of choice (basil, oregano, dill, etc.) and salt.
When I was first married I made a quiche a week. Since I have been vegan it was a challenge to get the cheesy-eggy consistency without traditional animal products. That is, until now!
This delish quiche comes together rather quickly. The pie crust is super-easy to make and comes out perfect each and every time. Feel free to add whatever vegetable you want, it does not have to be broccoli. Also, you can experiment with different cheeses, especially with so much variety available today!