Cook the quinoa in the vegetable broth until soft and fluffy (as instructed on package). Once cooked, fluff up with a spoon and try for saltiness. Depending on the vegetable broth's saltiness you may or may not have to add some salt to the quinoa. Let cool a little.
Grind the flax seed in a coffee grinder or food processor or blender and mix he ground flax seed with water and let sit until quinoa is cooked.
Peel and crush garlic put in a bowl.
Peel and chop onion put in same bowl.
Wash and deseed bell pepper, chop and put in same bowl.
Wash and chop tomato and put in same bowl.
Cut a good part of the asparagus' dry ends off, wash the asparagus and peel them (yes, peeling them is important, only the stems, not the tips). Do not cut but put as one in same bowl.
Set bowl aside.
In another bowl, whisk together chickpea flour, tapioca starch, spices, oil and water and set aside.
Preheat oven to 400F (200°C).
Line the bottom of a spring form with parchment paper and oil the sides.
Once quinoa is cooked and cooled to a temperature that you can touch, mix soaked flaxseed with quinoa and form a dough with your hands, making sure the flaxseed is well incorporated into the quinoa dough.
Spread the quinoa dough on the bottom and sides of the spring form using your fingers to press everything into place.
Once oven is hot, bake the quinoa dough alone for 12 minutes.
While the quinoa dough is baking, give the chickpea flour mix another good whisk and then mix in garlic and onions.
Once quinoa crust is finished baking for 12 minutes, take out of the oven and arrange cut up vegetables and whole asparagus evenly in the crust. Pour chickpea flour mix over all and bake for 45 more minutes.
Take out of the oven and let cool for at least 10-15 minutes in the spring form before opening it.
While letting cool prepare Vegan Parmesan Cheese by toasting sesame seeds over medium heat for about 2 minutes constantly stirring and then process in food processor or coffee grinder or blender together with the nutritional yeast.