Chiharu has been bakering since 2005. She started in Japan then decided to come to Europe where she followed training for example alongside Toni Rodriguez. It was in 2016 that she specialized in vegetable pastry, learned and became a chef at Land & Monkeys, the first 100% vegetable pastry, where she took pleasure in sharing her knowledge with her team and cooking with YUMGO!

  • Plant based cream                  150 gr

  • Plant based milk                     150 gr

  • YUMGO Whole                       200 gr

  • Vegetables (here pan-fried peppers and leek mushrooms) desired quantity

  • Flour                                                   300 gr

  • Plant based butter                              150 gr

  • Salt                                                      1/2 ts

  • Lukewarm water or plant based milk      8 cl


  • Mix the flour and salt in a dish

  • Add the plant based butter then incorporate it into the flour, kneading quickly and lightly with your fingertips. We must obtain a kind of coarse semolina in 2 or 3 minutes

  • Quickly stir in milk or water. It takes very little to allow the dough to bind and ball

  • To spread without problem, spread the dough on baking paper and bake as is in the platter

  • Preheat the oven to 160 ° C

  • Cook the vegetables in a non-stick pan

  • In a container, pour the plant based cream, YUMGO Whole then salt and pepper the preparation

  • Drain the vegetables to make them less fatty


  • Spread the dough in a mold, taking care to prick it with a fork

  • Gently pour in the vegetable cream + Whole YUMGO + plant based milk + vegetables

  • Bake for 40 - 45 minutes, watching the cooking (prick the tip of a knife in the middle of the quiche to check if it is cooked).