Vegan Vegetable Quiche
Preheat oven to 425’ degrees Ingredients 1 prepared Vegan pie shell 1 Block firm Tofu ½ cup rice milk ½ t salt ¼ t white pepper ¼ t. tumeric Dash of nutmeg 1 Tbs. Dijon mustard A mixture of sautéed vegetables: Spinach, broccoli, onions, Portobello mushrooms and cherry tomatoes 2 Tbs chopped dill 2 Tbs. fresh chopped parsley 1 Tbs. apple cider vinegar 1 Tbs. ground flax seed Directions Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar. In food processor, combine tofu, dill, salt and pepper, and rice milk. Blend until smooth. Add apple cider vinegar mixture. Blend again. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add spinach and Portobello mushrooms, then lastly add tomatoes. Season with a little salt, pepper and fresh parsley. Spread the 1 TBS. of mustard over bottom of pie shell, then add the sautéed vegetables. Pour tofu mixture over vegetables and mix lightly in pie shell. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 40 minutes more.
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