A vegan quiche with no eggs but lots of vegetables, nuts, and tofu. A very nutritious vegetable pie - great for lunch or dinner.

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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Pastry:
Filling:

Directions

Instructions Checklist
  • Place margarine and salt in a bowl; add flour and rub to combine. Mix in enough water to make a dough. Knead for 1 minute. Lightly flour a work surface and roll pastry dough out to fit in a pie dish. Line pie dish with dough.

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  • Preheat the oven to 325 degrees F (165 degrees C).

  • Heat oil in a skillet over medium heat. Add carrot, onion, and garlic. Cook and stir until starting to soften, 3 to 5 minutes.

  • Combine tofu and cashews in a blender and process. Add basil and pulse to combine. Add to the skillet with the vegetables and stir. Pour vegetable-tofu mixture into the pastry-lined pie dish.

  • Bake in the preheated oven until set, about 30 minutes.

Nutrition Facts

289 calories; protein 10.8g; carbohydrates 23.6g; fat 18.2g; sodium 226.2mg. Full Nutrition
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