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Vegan Tofu Quiche

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Chuck_Glenn

"This tofu quiche is for vegans who miss having a quiche but don't want to resort to cheese substitutes."
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Ingredients

1 h 25 m servings 349 cals
Original recipe yields 8 servings (1 9-inch quiche)

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Directions

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  • Prep

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  1. Heat vegetable oil in a large pot over medium-high heat; saute onion for 5 minutes. Add mushrooms and garlic; cook, stirring regularly, for another 5 minutes. Cover pot between stirs. Add spinach, red wine, balsamic vinegar, and liquid smoke. Stir briefly, cover the pot, and remove from heat. Let cool.
  2. Preheat the oven to 350 degrees F (175 degrees C). Arrange pie crust in a 9- or 10-inch pie plate.
  3. Combine tofu, arrowroot, nutritional yeast, olive oil, mustard, and agar powder in a food processor; blend into a uniformly thick paste. Mix into the mushroom mixture to form a more liquid paste. Pour and scrape mixture into the pie crust.
  4. Bake in the preheated oven until crust is golden and center is set, about 45 minutes. Cool quiche completely before slicing.

Footnotes

  • Cook's Notes:
  • You can use 1/3 cup vegan cheese in place of 1/4 cup arrowroot, and reduce olive oil to 1/8 cup.
  • Substitute 1/4 cup flour for the arrowroot for a chewier texture.
  • Look for a pie crust without lard (such as Marie Callender's®).

Nutrition Facts


Per Serving: 349 calories; 23.5 g fat; 22.7 g carbohydrates; 13.7 g protein; 0 mg cholesterol; 338 mg sodium. Full nutrition

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