VEGAN QUICHE
This vegan quiche looks remarkably like the real thing with melty vegan mozzarella cheese and tofu giving the quiche an egglike texture. Tofu is a blank slate, absorbing the savory flavor of nutritional yeast, and turmeric adds color.
Provided by Paige Grandjean
Categories Healthy Vegan Breakfast Recipes
Time 1h35m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Fit pie crust into a 9-inch pie pan; fold edges under and crimp. Prick the bottom and sides of the crust with a fork; bake until lightly browned and set, 8 to 10 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 350°F.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add leek; cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and 1/4 teaspoon salt; cook, stirring often, until the mushrooms are tender, 5 to 7 minutes. Add spinach; cook, stirring constantly, until wilted, about 1 minute. Transfer the mixture to a large bowl to cool slightly, about 15 minutes.
- Combine tofu, nutritional yeast, oat milk, turmeric, pepper, cayenne and the remaining 3/4 teaspoon salt in a food processor. Process until smooth, stopping to scrape down sides as needed, 30 seconds to 1 minute. Transfer the mixture to the bowl with the vegetables. Add cheese and stir to combine.
- Spoon the mixture into the cooled pie crust and smooth the top. Bake until the filling is set, 35 to 40 minutes. Let cool on a wire rack for 15 minutes. Serve warm.
Nutrition Facts : Calories 275 calories, Carbohydrate 23 g, Fat 17 g, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 488 mg, Sugar 1 g
VEGAN QUICHE
Cyndi wrote in requesting a recipe for a vegan quiche. This recipe features tofu, soy or almond milk and tahini for a smooth texture, and a mix of veggies for flavor and color.
Time 1h
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F. Heat oil in a large skillet over medium heat.
- Add onions, chopped bell peppers, mushrooms and 1/4 teaspoon of the salt, and cook until mushrooms have released their juices, about 10 minutes.
- Add spinach and garlic and cook until the spinach is wilted, about 3 minutes longer. Set aside.
- Mash tofu and place it in the bowl of a food processor along with soy milk and tahini.
- Purée until smooth.
- Add remaining 1/4 teaspoon salt, black 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 until pastry and the top of the pie are golden brown, about 50 minutes.
- Let quiche cool several minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 19 grams, Protein 10 grams
GARDEN VEGETABLE VEGAN QUICHE RECIPE BY TASTY
This vegan quiche is excellent whether you love eggs or not. Packed with all of the colorful veggies and flavors of a traditional quiche, you'll be blown away by the presentation and egg-like texture. The black salt also adds an eggy taste. Give it a try and see for yourself!
Provided by Rachel Gaewski
Categories Breakfast
Time 1h55m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
- Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
- Preheat the oven to 350˚F (180˚C).
- Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
- Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn't stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
- Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
- Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
- Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
- Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
- Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
- Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
- Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
- Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 24 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 1 gram
VEGAN SPINACH & CHERRY TOMATO QUICHE
Enjoy this versatile vegan tart with spinach and tomato. You could use almost any vegetable - try roasted sweet potatoes or caramelised onions or leeks
Provided by Katy Gilhooly
Time 1h25m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
- Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
- Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
- Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.
Nutrition Facts : Calories 357 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.35 milligram of sodium
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