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Beetroot, Jerusalem Artichoke and Caper Quiche Recipe




  • 300g red beetroot, very thinly sliced
  • 300g Jerusalem artichokes, thinly sliced
  • sea salt
  • 100g cashews, soaked in water for 30 minutes and up to overnight
  • 600g silken tofu
  • 2 shallots, sliced
  • 2 garlic cloves, roughly chopped
  • 2tbsp shiro miso
  • 1tbsp umesu
  • 2tbsp soy cream
  • ½ tsp mustard
  • 1tbsp freshly squeezed lemon juice
  • black pepper
  • 10g capers in brine, drained and roughly chopped


  • 300g plain unbleached (all-purpose) flour
  • 75ml olive oil, plus extra for drizzling
  • 2tbsp (brown) rice syrup
  • 1tsp sea salt
  • 2tbsp apple cider vinegar


Preheat the oven to 180°/gas 4. Line a 25-30cm round tart tin with baking paper.

Fill two saucepans with 1cm of water and bring to the boil over high heat. Add the beetroot and Jerusalem artichokes to separate saucepans and season each pan with ¼tsp of salt.

Reduce the heat to medium and simmer, covered, for about 15 minutes, until tender, but not too soft.

Drain and set aside.

Meanwhile, drain the cashews and add them to the bowl of a food processor, along with the silken tofu, shallots, garlic, shiro miso, umesu, soy cream, mustard, lemon juice and a generous grind of black pepper. Blitz until smooth, then stir through the capers.

To make the pastry, place the flour, olive oil, rice syrup, salt, apple cider vinegar and 125ml cold water in a large bowl. Use a spoon to combine the ingredients, then use your hands to quickly bring the dough together without kneading. Transfer the dough to the prepared tin, then evenly press and push the dough to cover the base and side of the tin. This is a soft, rich, oily dough that is easy to mould, but if you’re having trouble, refrigerate the dough for 30 minutes, to firm it up and make it easier to handle.

Spread one-quarter of the tofu mixture over the base of the pastry and add a layer of Jerusalem artichoke. Cover with another quarter of the tofu mixture, followed by a layer of beetroot. Repeat the layering process, finishing with the beetroot, then drizzle generously with olive oil and sprinkle with black pepper.

Transfer the quiche to the oven and bake for 1 hour until golden brown (cover with foil if it starts to brown too quickly).

The quiche can be eaten immediately, but it will taste even better the next day. Simply reheat in the oven.

Recipe courtesy of Plantbased: 80 nourishing, umami-rich recipes from the kitchen of a passionate chef by Alexander Gershberg (Smith Street Books). Photography Yannick van Leeuwaarde


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