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!