Luv
Vegan Mushroom Spinach Quiche with Smoked Tofu
by:
Vegan.io
November 13, 2016
Vegan Mushroom Spinach Quiche with Smoked Tofu shared by Julia from Vegan.io.
Vegan Mushroom Spinach Quiche with Smoked Tofu
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 mins | 40 mins | 50 mins |
Servings: 8
Ingredients:
For the Filling
- 0.3 cups almond milk
- 10 cups baby spinach
- 1 tsp black pepper (ground)
- 0.5 cups chives (finely chopped)
- 1 tbsp coconut oil
- 1 tbsp dried basil
- 7 oz firm tofu
- 3 cloves garlic (minced)
- 1.5 tsps italian herb mix
- 1 leek (chopped)
- 3 cups mushroom (sliced)
- 2 tbsps nutritional yeast
- 1 small onion (thinly sliced)
- 1 tsp sea salt
- 7 oz smoked firm tofu
- 0.5 cups sun-dried tomatoes (finely chopped)
- 1.5 cups almond flour
- 1 tbsp coconut oil
- 3 tbsps flaxseed (ground)
- 1 tbsp paprika
- 1 cup porridge oats (ground)
- 0.5 tsps sea salt
- 5 tbsps water
Directions:
- Preheat oven to 375 °F (190 degrees).
- Use a round 9-10 inch (24cm) silicone backing dish. If you use a tart pan or a glass pan dish it needs to be slightly greased.
- For the crust take ground flax seed and mix it with 3 tbs water in a small bowl to gel up for 5 minutes.
- Use a large bowl and mix the almond flour, oat flour, salt, herbs, water and coconut oil together with the flaxseed.
- The dough must be sticky between your fingers before you work it evenly into the baking dish.
- Poke a few fork holes in the dough so air can escape and bake it at until slightly gold on 375 °F (190 degrees) for 7 minutes and for 6 minutes on 350 °F (180 degrees).
- Take the crust out of the oven and prepare the filling while the crust cools down, set the oven temperature back to 390 °F (200 degrees).
- For the filling crumble both tofu blocks, almond milk, nutritional yeast,herbs salt and pepper into a bowl and use a hand mixer to create a smooth and creamy filling.
- Use a big skillet, add oil and saute the leek, onion and garlic over medium heat for about 5 minutes.
- Add the mushrooms and cook them for about 10 minutes until most of the water is gone.
- Add the sun-dried tomatoes and baby spinach and cook it until the spinach wilts.
- Mix the tofu and sauteed vegetables together in the bowl and adjust seasoning.
- Spread the mixture evenly on the pre baked crust.
- The quiche should cool down for 20 minutes before it can be sliced.
Recipe Rating: 4 / 5
Easy vegan lowcarb gluten free quiche packed with spinach, mushrooms and a great smoky flavor.