Easy Vegan Spinach & Artichoke Quiche (Must Try!)

sweetsimplevegan.com

Rebecca Clark

subheading: Crust (or use a store-bought crust):

1 ¼ cups all-purpose flour

½ teaspoon salt

½ cup solid coconut oil*

4 to 5 tablespoons ice water*

2 cloves garlic, finely minced (optional but recommended)

subheading: Filling:

1 (14 oz.) package extra-firm tofu, drained

2 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

¾ teaspoon salt, plus more to taste

¼ teaspoon turmeric

1 to 3 tablespoons almond milk, as needed

¼ teaspoon Kala namak (Indian black salt), to taste (optional, for eggy flavor)

2 tablespoons chopped fresh herbs (we used parsley)

⅓ cup vegetable broth

½ medium onion, finely diced

2 garlic cloves, finely minced

2 cups packed baby spinach, roughly chopped

6 oz. marinated artichoke hearts, drained and roughly chopped, patted dry with paper towels

subheading: Other Optional Vegetables:

1 medium leek, finely chopped (white and light green parts only)

1 cup mushrooms, finely chopped

½ bell pepper, finely diced

Directions at sweetsimplevegan.com

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