Deliciously savoury, these noodles are easy to make and high in plant protein.
Gluten free and vegan!
Blend oats to flour.
Then to bowl add oats, salt, arrowroot, coconut oil & water - mix.
Cut tofu into cubes and toss in oil, soy sauce & apple cider vinegar.
Broil 20 mins, flipping midway through.
Place dough between two sheets of parchment paper and roll out flat.
Cook flat rice noodles according to package. Rinse & drain.
Combine almond butter, apple cider vinegar, maple syrup & soy sauce in bowl.
Mix sauce well until combined.
Blend cream filling ingredients.
Fry asparagus, mushrooms, leek & garlic 5 mins. Pour everything into pastry crust.
Slice bok choi, mushrooms, carrots & green onion thinly.
Layer reserved asparagus over filling, and bake another 20 mins.
Saute mushrooms 3 mins.
Add bok choi & carrot, saute another 3 mins.
Voila! Perfect vegan, gluten free quiche.
Add tofu, noodles, sauce & green onions and stir.
Serve in large bowls with cilantro, toasted almonds & lime wedges!