Plant-Based Quiche

pbwithj.ca

katdr

subheading: Potato Rosti Crust:

1 Large Potato (grated)

1 Large Sweet Potato (grated)

1 teaspoon Sea salt

1 teaspoon Paprika

1 teaspoon Garlic Powder

1 tablespoon Onion Powder

1 ⁄3 cup Gluten Free All Purpose Flour (or whole wheat)

1 tablespoon Ground Flax

subheading: Quiche Filling:

2 cloves Garlic

1 cup Onion (diced)

1 cup Baby Spinach (or Kale)

2 cups Zucchini (or whatever vegetables you have handy)

14 ounces Firm Tofu (drained)

2 tablespoons Unsweetened Non-Dairy Milk

1 ⁄4 cup Nutritional Yeast

1 ⁄4 teaspoon Onion Powder

1 ⁄4 teaspoon Turmeric

1 ⁄2 teaspoon Sea Salt

1 ⁄3 cup Cherry Tomatoes (halved)

1 ⁄4 cup Green Onions (chopped)

1 ⁄4 cup Parsley (chopped)

Directions at pbwithj.ca

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