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Fluffy Vegan Sausage Quiche with Spinach and Asparagus
Ingredients
  • 1 unbaked storebought vegan pie crust, fitted into a 9-inch pie plate
  • subheading: For the tofu-cashew custard:
  • ½ cup raw cashews, soaked for 4 hours, and drained
  • 1 pound extra-firm tofu, drained and rinsed
  • 2 tablespoons nutritional yeast
  • 2 teaspoons Dijon mustard
  • ½ teaspoon ground turmeric
  • 1 tablespoon cornstarch
  • subheading: For the vegetables:
  • 1 tablespoon olive oil
  • ½ cup finely chopped shallots
  • ½ pound fresh asparagus, ends trimmed, roughly chopped
  • 1 tablespoon minced garlic cloves
  • 1 (10-ounce) package frozen chopped spinach, defrosted and water squeezed out
  • 2 large vegan sausages, crumbled
  • 1 teaspoon dried thyme
  • 1⅛ teaspoon salt, divided
  • ⅛ teaspoon black pepper
Steps
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