Vegan Spinach, Tomato, and Mushroom Quiche
Try this eggcellent egg-free quiche, sure to fuel your morning!
Ingredients
- 8 oz firm tofu or ½ block
- ¼ cup Follow Your Heart Vegan Egg
- 1½ cup soy milk or any unsweetened plain plant milk
- 2 tbs nutritional yeast
- 1 tsp black salt replace with soy sauce or liquid aminos if unavailable
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sea salt
- ½+ ¼ cup vegan shredded cheese
- ½ small diced onion
- 1 cup sliced mushrooms any variety will work
- ½+ ¼ cup diced and seeded tomatoes
- 3 large handfuls of fresh spinach
- 1 tsp grapeseed oil
- 1 pre-made frozen pie crust check ingredients to make sure it is vegan
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- In a blender, combine tofu, vegan egg replacer, soy milk, nutritional yeast, and all spices and blend until smooth. Mixture should be the consistency of very thick pancake batter.
- Add oil to a skillet over medium-high heat. Once the oil begins to ripple, add onions and sautée until fragrant. Add mushrooms, ½ cup tomatoes, and spinach and cover with a lid. Reduce heat to medium-low and heat until spinach is just wilted.
- Pour blended quiche filling into a large mixing bowl and gently fold in ½ cup of shredded cheese and sautéed vegetables until well combined.
- Pour filling into pie crust. Sprinkle with remaining cheese and tomatoes. Bake for approximately 40 minutes until crust is golden brown and filling is firm to the touch.
- Allow to cool for around 15-20 minutes before serving. Enjoy!
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