Preheat oven to 425’ degrees

Makes 2 quiches

Ingredients

2 prepared Vegan pie shell

1 Block soft Tofu

1 cup coconut milk

½ tsp salt

1/8 tsp white pepper

2 tsp chopped garlic

½ tsp turmeric

¼ tsp nutmeg of nutmeg

1 tsp dried oregano

1 tsp dried basil

2 Tbsp fresh chopped parsley

1-2 Tbsp Dijon mustard

1 broccoli, cut into florets

1 onion, diced

10 baby Portobello mushrooms, sliced

2 cups fresh spinach

1 cup cherry tomatoes, cut in half

1 Tbsp mirin

1 Tbsp tamari

2 Tbsp ground flax seed

1 Tbsp apple cider vinegar

1 Tbsp water

Directions

1. Soften 2 Tbsp of ground flax seed in 1 Tbsp of apple cider vinegar and 1 Tbsp water. Let sit for 10 minutes.                              

2. In the meantime, using a food processor, combine tofu, salt and pepper, nutritional yeast, garlic, and coconut milk. Pulse until smooth.

3. Add apple cider vinegar and flax seed mixture. Blend again.

4. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add Portobello mushrooms, then add tomatoes and spinach.

5. Season with the mirin, tamari and parsley, and cook until soft and most of the liquid has evaporated.

6. Drain vegetable to remove and remaining liquid. Spread 1-2 Tbsp of mustard over entire bottom of pie shell, then add the sautéed vegetables.

7. Pour tofu mixture over vegetables and mix lightly in pie shell. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 40 minutes more.