THE BEST & EASIEST VEGAN QUICHE RECIPE (TOFU)
You'll Love my Easy Vegan Quiche! Puff pastry pie crust loaded with spinach, mushrooms and a delicious tofu 'eggy' filling! Perfect for Sunday brunch or holiday breakfast. Gluten free and crustless option!
Provided by Verna
Categories Vegan Holiday Recipes
Time 1h20m
Number Of Ingredients 21
Steps:
- Preheat your oven to 400°
- Break apart the tofu and add to your food processor along with the nutritional yeast, baking powder, salt, black salt, granulated garlic, granulated onion, and miso. Process until completely broken down, it will look like tiny little crumbles
- Now add the plant milk, vinegar, Tamari and liquid smoke. Process until it is paste like. It will be really thick. You will have to stop and scrape down side a few times and push the mixture around with your spatula to help get it going. This will take a few minutes. If you find it is not coming together then add one more tablespoon of plant milk. (this has to be very thick for the best texture when cooked so if you can avoid adding additional liquid don't). Set aside
- Set a large non stick skillet to medium heat. once hot add the onions and peppers. Saute over medium heat for 3 minutes. add the mushrooms, garlic and rosemary. Cook for 3 minutes or so until mushrooms are completely cooked down and have released their juices. Stir in the spinach and cook for another minute or so until it is wilted. Set aside to cool for 1-2 minutes.
- Add the tofu filling to the cooked vegetables in the skillet. Mix well. (if using vegan cheese stir it in now). Set aside.
- Place the puff pastry sheet over the pie plate and mold to fit. Trim the edges with a knife and flute them if you like.
- Pour the quiche filling into the crust, making sure it's evenly distributed and pressed down. Add the tomatoes pushing them down slightly into the filling. Season with a little salt and pepper.
- Bake uncovered for 1 hour. (Towards end of baking, if your crust is getting to brown for your liking, loosely tent the edges with tin foil). Cool for 20 minutes before serving so the filling sets. Enjoy hot or cold for breakfast or brunch! Delicious served with my breakfast potatoes, restaurant style salsa and a green salad! For step by step photos see above post ????
Nutrition Facts : ServingSize 1, Calories 154 calories, Sugar 3 g, Sodium 504.2 mg, Fat 6.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 3 g, Protein 10.7 g, Cholesterol 0 mg
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
ONE-EGG TOFU QUICHE
From the classic "Diet for a Small Planet", by Frances Moore Lappe, this quiche has reduced cholesterol and dairy fat.
Provided by zeldaz51
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Heat oil and saute vegetables and herbs until tender. Squeeze tofu with a dry towel to drain off excess moisture and cut in small chunks. Combine tofu, cheese, milk, and egg with sauteed vegetables and pour into prepared, baked crust. Bake until browned, about 45 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 362.3, Fat 23.2, SaturatedFat 9.5, Cholesterol 67, Sodium 357.9, Carbohydrate 23.7, Fiber 1.7, Sugar 1.8, Protein 15.9
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
TOFU QUICHE WITH BROCCOLI
This is one of the best quiches I have eaten! It is also one of the easiest to make!
Provided by WhirledPeas
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
- In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
- Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.
Nutrition Facts : Calories 337.4 calories, Carbohydrate 26.3 g, Fat 19.6 g, Fiber 5.4 g, Protein 18 g, SaturatedFat 3.9 g, Sodium 532.2 mg, Sugar 3.4 g
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