½ bag fresh spinach (or ½ package of frozen spinach, thawed and drained)
½ cup cashews, soaked in water for an hour and drained
½ block firm tofu
¼ cup nutritional yeast
4 tbsp soy milk
½ tsp tumeric
salt & pepper
1 sheet defrosted puff pastry dough, or 1 vegan pie crust
¼ tsp paprika
1-2 tomatoes, sliced (optional)
Preheat oven to 375F/190C.
Heat olive oil over medium heat, and saute onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.
Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soymilk and tumeric. Blend until you have a creamy, even consistency (add more soymilk if needed).
In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.
If using puff pastry dough, lay it in a pie plate or other oven-safe dish, creating a border around the edges. Pour the tofu mixture into the dish and spread it evenly. Sprinkle with paprika and top with tomato slices.
Bake in oven for 30 minutes, or until mixture is set and crust has browned.
Recipe by Vegangela at http://vegangela.com/2011/04/18/versatile-vegan-quiche/