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vegan vegetable quiche

Vegan and Gluten Free Vegetable Quiche

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Course Main Course

Ingredients
  

  • 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