| Erica’s Vegan Quiche |
Recipe Type: Entree
Author:
Submitted by a graduate of the 4-week Plantfire Program.
Ingredients
- 2 TBS vegetable broth
- 1 medium onion, chopped
- 8-oz. mushrooms, chopped
- 2 cups baby spinach leaves, chopped & packed
- 1-2 cloves garlic, finely chopped
- 1 14-oz. pkg firm or extra firm tofu, pressed to remove as much liquid as possible
- 1/3-1/2 cup unsweetened soy or almond milk
- 2 TBS sesame seeds
- pinch of garlic salt
- sea salt and freshly ground black pepper, to taste
- 2 tsp curry powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- tamari, cayenne pepper, and/or Bragg’s Liquid Aminos, to taste
- 1 pre-packaged vegan whole wheat pie crust
- 4 thin slices orange or red bell pepper
- Daiya Vegan Cheddar Cheese (optional)
Instructions
- Preheat oven to 375°F. Sauté in a large skillet, the onions and mushrooms along with a pinch of salt.
- Cook over medium heat for 10 minutes, stirring often, until mushrooms have released most of their liquid.
- Add spinach and garlic and cook 3 minutes longer.
- Set aside.
- Mash tofu and place it in the bowl of a food processor along with soy or almond milk and sesame seeds.
- Puree until smooth.
- Add salt, pepper, curry powder, onion powder and garlic powder, and add tamari to taste.
- Add tofu mixture to sautéed vegetables, stirring to combine well.
- Adjust seasonings to taste and spoon into pie shell.
- Arrange bell pepper slices decoratively on top and bake for 40 to 50 minutes, or until pastry and the top of the pie are golden brown.
- Let quiche cool several minutes before slicing.
- *Tip: Refrigerating it overnight seemed to allow it to set better.
