I’ve been dying to try making a vegan quiche forever, but hadn’t come across what looked like the perfect recipe until a couple of weeks ago. This is an adapted version of a Susan Voisin (of FatFreeVegan.com fame) recipe. If you haven’t heard of this blog, get yourself over there ASAP because Ms. Voisin is some kind of WFPB genius when it comes to creating recipes. I adapted the recipe because I wanted a greater vegetable-to-tofu ratio, I have tons of zucchini in my garden (and no asparagus), and I just had plain old regular tofu (not silken).
This recipe makes two very pretty little vegan quiches that I’m planning to serve to company this weekend!
Zucchini-Mushroom Vegan Quiche
Step One: Blend until completely smooth in Vitamix….
- 1 package extra-firm tofu
- 3/4 cup almond milk
- 2 TBS nutritional yeast
- 1 TBS vegetable broth powder
- 1 TBS cornstarch
- 1 tsp tahini
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1 tsp salt
Add a handful of fresh herbs and pulse for a few minutes…
- fresh basil, oregano, chives, rosemary
Step Two: Saute for a few minutes in a bit of vegetable broth…
- 1/2 cup shallots or onions, finely chopped
- 2 cups chopped zucchini
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
Step Three: Mix together and press into the bottom of two quiche pans, lightly sprayed with oil…..
- 2 cups cooked brown rice
- 3 TBS of the above mixture from the Vitamix
- 1 TBS vegan parmesan
- freshly ground pepper to taste
BAKE the crusts at 350 for eight minutes.
Step Four: Divide the vegetables from step two between the two quiche dishes and pour the mixture from step one into the two quiche pans.
Step Five: Slice and press into the mixture….
- 10 grape tomatoes
Bake at 350 degrees for 50 minutes….
And serve topped with this smoky vegan cheddar sauce….and a side of delicious vegan potato salad!!
This is a perfect lunch for company on a hot summer day!