Versatile Vegan Quiche
Modify this versatile vegan quiche recipe to suit your taste – it’s rich & creamy and perfect served with a side salad.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Total Time: 1 hour 10 mins
- Yield: 6-8 1x
- Category: Main, Entree
- Cuisine: Vegan
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 bag fresh spinach (or 1/2 package of frozen spinach, thawed and drained)
- 1/2 cup cashews, soaked in warm water for an hour and drained
- 1/2 block firm tofu
- 1/4 cup nutritional yeast
- 4 tbsp soy milk
- 1/2 tsp turmeric
- salt & pepper
- 1 sheet defrosted puff pastry dough, or 1 vegan pie crust (optional)
- 1/4 tsp paprika
- 1–2 tomatoes, sliced (optional)
Instructions
- Preheat oven to 375F/190C.
- Heat olive oil over medium heat, and sauté onion 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, soy milk and turmeric. 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.
Keywords: cashew, favorite, nutritional yeast, original, puff pastry, spinach, tofu, tomato, quiche
Find it online: https://vegangela.com/2011/04/18/versatile-vegan-quiche/