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Vegan Spring Vegetable Breakfast Quiche
Ingredients
  • subheading: Crust:
  • 1 ½ cups almond flour
  • 1 cup sweet potato cooked and mashed
  • ⅓ cup tapioca flour
  • ¼ cup ground flax
  • 1 ½ tsp baking powder
  • water as needed
  • subheading: Filling:
  • 14 ounces tofu firm
  • ⅓ cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp grainy mustard
  • 1 tbsp tamari low sodium
  • 1 tsp turmeric
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ cup water
  • 4 cups asparagus Chopped and par boiled for 5 minutes
  • 1 bunch spring onions diced
  • 1 cup cherry tomatoes quartered
  • 1 tsp dill weed
  • ½ tsp cracked pepper
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