Vegan Broccoli, Spinach, Mushroom and Tomato Quiche
Author: 
Cuisine: Vegan
 
Ingredients
  • 2 prepared Vegan pie shell
  • 2 Tbs. ground flax seed
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. water
  • 1 Block soft Tofu
  • 1 cup coconut milk
  • ½ t salt
  • ⅛ t. white pepper
  • 2 t. chopped garlic
  • ½ t. turmeric
  • ¼ t. nutmeg
  • 2 Tbs., plus 1 Tbs. fresh chopped parsley
  • 1-2 Tbs. 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 t. dried oregano
  • 1 t. dried basil
  • 1 Tbs. mirin
  • 1 Tbs. tamari
Instructions
  1. Soften 2 Tbs. of ground flaxseed in 1 Tbs. of apple cider vinegar and 1 Tbs. water. Let sit for 10 minutes.
  2. In the meantime, using a food processor, combine tofu, salt and pepper, nutritional yeast, turmeric, garlic, nutmeg, and coconut milk. Pulse until smooth. Add apple cider vinegar and flaxseed mixture. Pulse again.
  3. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add Portobello mushrooms, then add tomatoes and spinach, oregano and basil.
  4. Season with the mirin, tamari and 2 Tbs. parsley, and cook until soft and most of the liquid has evaporated.
  5. Drain vegetable to remove and remaining liquid.
  6. Spread 1-2 TBS. of mustard over the entire bottom of the pie shell, then add the sautéed vegetables.
  7. Pour tofu mixture over vegetables and spread evenly in the pie shell.
  8. Sprinkle with the remaining 1 Tbs. of parsley.
  9. Bake for 15 minutes at 425°, then reduce temperature to 375° and bake for 30 minutes more.
Recipe by iEatGreen at https://www.ieatgreen.com/vegan-broccoli-spinach-mushroom-and-tomato-quiche/