Broccoli and Mushroom Quiche
This is a very simple way of creating an delicious quiche. If you feel that doing a vegan version will take away the taste of the dish... No... I feel that doing it this way is tastier. If you want to see more videos or recipes visit my website www.ceciliabasbus.com
2 pre-made vegan pie crust ( I used THIS ONE)
1 tbsp. olive oil 1 onion (diced)
1 bell pepper (chopped)
3 cups broccoli (chopped)
2 cups fresh mushrooms (sliced)
1 pound firm tofu (extra firm)
Pinch of nutmeg
1/2 tsp. turmeric
1 tbsp. dried basil
1 tsp. salt 1 tsp garlic powder
3 Tbsp nutritional yeast
1/2 cup almond milk
1 Tbsp basil
Look for all the ingredients the ingredients.
Preheat the oven to 425 F.
Chop the onion, bell pepper, and broccoli. Slice the mushrooms.
Heat the olive oil in a big saucepan over medium heat and sauté the onion, pepper, broccoli, and mushrooms until softened and cooked, about 5 to 10 minutes.
In a blender, blend the tofu, nutmeg, turmeric, basil, salt, nutritional yeast , garlic powder and soy milk until the mixture is smooth.
Stir the vegetables and the tofu mixture together and add pepper to taste.
Pour the mixture into both pie crusts.
Bake your vegan quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.
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