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
- Preheat oven to 400° F
- 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.
- In a large sauté pan, cook garlic, kale, spinach, carrots, and riced or chopped broccoli until cooked through.
- In a food processor; blend tofu, miso paste, nutritional yeast, soy sauce, onion powder, salt and pepper until smooth
- Add in cooked vegetables to food processor and pulse/blend until combined.
- Pour quiche filling into precooked pie crusts and top with vegan cheddar shreds
- Bake for 20-25 minutes
- Let cook for 15 minutes and serve.
Notes
*Notes: inspired and adapted from createmindfully.com
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: bake
- Diet: Vegan