Vegan Quiches

kathysvegankitchen.com

kareninkenai

avid “vegan” cook since Feb 2018; trying to adapt special recipes.

subheading: Tofu Quiche Batter:

12.3 ounces extra-firm silken tofu patted dry; do not press and drain

2 Tablespoons Nutritional Yeast

1 Tablespoon Arrowroot Powder or cornstarch

2 Tablespoons unsweetened, unflavored oat Milk or plant milk of choice

1 teaspoon soy sauce or Tamari for a gluten-free version

2 teaspoons Black Pepper

1 teaspoon Herbs De Provence

subheading: Sauteed Vegetables:

2 cloves garlic minced

1 shallot diced

½ white sweet onion diced

1 red pepper diced

¼ cup sun-dried tomatoes dry in a package not packed in oil

8 ounces diced mushrooms

2 cups chopped spinach

Vegetable broth to prevent vegetables from sticking

subheading: OPTIONAL CRUST (not shown):

1 ¼ cup Fine Almond Flour I used Bob Mills

⅓ cup Tapioca Starch I used Bob Mills

2 Tablespoons Ground Flaxmeal 5 Tablespoons Water

¾ teaspoon salt

Directions at kathysvegankitchen.com

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