https://ourplantbasedfamily.com/wp-admin/themes.php Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan vegetable quiche

Vegan and Gluten Free Vegetable Quiche

Ingredients

Units Scale
  • 1 9 in pie shell (vegan and gluten free)
  • 1 14 oz extra firm tofu (pressed and drained)
  • 2 Tbsp nutritional yeast
  • 1 Tbsp miso paste
  • 1 Tbsp soy sauce or coconut aminos (gluten free)
  • 1 tsp onion powder
  • 1 tsp minced garlic (or 1 fresh clove)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups baby kale
  • 2 cups baby spinach
  • 1 cup shredded carrots
  • 12 oz. bag riced or 2 cups chopped broccoli florets
  • 1/4 cup vegan cheddar shreds

Instructions

  1. Preheat oven to 400° F
  2. Let pie shells sit at room temperature for 10 minutes to thaw. Poke 2-3 holes in the bottom of the crust with a fork and bake for 7-10 minutes. 
  3. In a large sauté pan, cook garlic, kale, spinach, carrots, and riced or chopped broccoli until cooked through. 
  4. In a food processor; blend tofu, miso paste, nutritional yeast, soy sauce, onion powder, salt and pepper until smooth 
  5. Add in cooked vegetables to food processor and pulse/blend until combined. 
  6. Pour quiche filling into precooked pie crusts and top with vegan cheddar shreds
  7. Bake for 20-25 minutes
  8. Let cook for 15 minutes and serve.

Notes

*Notes: inspired and adapted from createmindfully.com

  • Category: Main Course

Find it online: https://ourplantbasedfamily.com/vegan-vegetable-quiche/