This tofu quiche is for vegans who miss having a quiche but don't want to resort to cheese substitutes.
Provided by Chuck_Glenn
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a large pot over medium-high heat; saute onion for 5 minutes. Add mushrooms and garlic; cook, stirring regularly, for another 5 minutes. Cover pot between stirs. Add spinach, red wine, balsamic vinegar, and liquid smoke. Stir briefly, cover the pot, and remove from heat. Let cool.
- Preheat the oven to 350 degrees F (175 degrees C). Arrange pie crust in a 9- or 10-inch pie plate.
- Combine tofu, arrowroot, nutritional yeast, olive oil, mustard, and agar powder in a food processor; blend into a uniformly thick paste. Mix into the mushroom mixture to form a more liquid paste. Pour and scrape mixture into the pie crust.
- Bake in the preheated oven until crust is golden and center is set, about 45 minutes. Cool quiche completely before slicing.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 22.7 g, Fat 23.5 g, Fiber 3.3 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 338.5 mg, Sugar 2.2 g
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