This is a fantastic vegan quiche that tastes similar to the real thing (without the eggs or meat). It has a great gluten-free crust that is easy to make, and is a great way to use leftover rice. You can tweak this recipe with whatever vegetables, or seasonings you like, or, you could use your favorite pie crust. Either way, this is a great healthy, vegan alternative.
Ingredients (makes 1 pie dish):
Quiche Filling:
1 420 gram package extra-firm silken tofu (Make sure you squeeze out as much excess water as you can, out of the tofu. It is best if you 'prepare' it first)
1/2 tbsp lemon juice
1/3 cup nutritional yeast (many are gluten-free)
1 tablespoon cornstarch, or 1 1/2 tbsp arrowroot powder
1 tbsp Dijon mustard
3 cloves garlic, minced
1/4 teaspoon turmeric (optional: gives it color)
1/2 tsp sea salt
a pinch of pepper
1 roasted red pepper, chopped
1 green onion, finely chopped
1 cup diced mushrooms, or your favorite quiche veggie (spinach or broccoli would also work well)
1 tsp oil
(other options could include vegan sausage crumbles or bacon, which would give it that 'meaty', breakfast kick)
Crust:
2 cups cooked white, or brown rice (I find that the white works best, but brown would be a healthier choice)
a pinch of pepper and salt
1 tbsp tofu mixture (above)
1) Preheat the oven to 375 degrees. Place all quiche ingredients (aside from the veggies) into a processor, or
blender, and blend until smooth. Set aside.
2) Mix rice with an 1 tbsp of the blended quiche mixture, salt and pepper. Lightly grease a deep dish pie plate. Press the rice into the bottom and up the sides of the pan (like you would a typical pie crust). Bake in the oven for 8 minutes.
3) Over medium heat, saute mushrooms with olive oil, until softened and slightly browned (about 5 minutes). Transfer all veggie ingredients to the blended quiche mixture, and fold to combine. Pour mixture over the rice crust. Bake in the oven for 1 hour- 1.15 minutes (Or until quiche becomes firm to the touch, and not gooey). Let cool for about 10 minutes before serving. Serve with ketchup (if desired), and enjoy!
Quiche Filling:
1 420 gram package extra-firm silken tofu (Make sure you squeeze out as much excess water as you can, out of the tofu. It is best if you 'prepare' it first)
1/2 tbsp lemon juice
1/3 cup nutritional yeast (many are gluten-free)
1 tablespoon cornstarch, or 1 1/2 tbsp arrowroot powder
1 tbsp Dijon mustard
3 cloves garlic, minced
1/4 teaspoon turmeric (optional: gives it color)
1/2 tsp sea salt
a pinch of pepper
1 roasted red pepper, chopped
1 green onion, finely chopped
1 cup diced mushrooms, or your favorite quiche veggie (spinach or broccoli would also work well)
1 tsp oil
(other options could include vegan sausage crumbles or bacon, which would give it that 'meaty', breakfast kick)
Crust:
2 cups cooked white, or brown rice (I find that the white works best, but brown would be a healthier choice)
a pinch of pepper and salt
1 tbsp tofu mixture (above)
1) Preheat the oven to 375 degrees. Place all quiche ingredients (aside from the veggies) into a processor, or
blender, and blend until smooth. Set aside.
2) Mix rice with an 1 tbsp of the blended quiche mixture, salt and pepper. Lightly grease a deep dish pie plate. Press the rice into the bottom and up the sides of the pan (like you would a typical pie crust). Bake in the oven for 8 minutes.
3) Over medium heat, saute mushrooms with olive oil, until softened and slightly browned (about 5 minutes). Transfer all veggie ingredients to the blended quiche mixture, and fold to combine. Pour mixture over the rice crust. Bake in the oven for 1 hour- 1.15 minutes (Or until quiche becomes firm to the touch, and not gooey). Let cool for about 10 minutes before serving. Serve with ketchup (if desired), and enjoy!
No comments:
Post a Comment