mollyczachurSun dried tomato, mushroom and basil #tofu vegan quiches that I made for the Easter buffet yesterday! Delicious and good to eat cold the next day 😋 .
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- nikitadjohnsonRecipe me please! Dying for quiche.
- mollyczachur@nikitadjohnson it's so easy and sooo good 😍! Just fry up whatever ingredients you want in it, mix in some blended tofu and bake! I'll send you the recipe for this one :)
- mollyczachur@nikitadjohnson recipe is by ohsheglows.com and I used jusroll pastry blind baked, then poured in the filling (recipe below). Have also done this in scooped out halves of aubergine instead of pastry and that's amazing: Ingredients:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste
Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.
Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water.
Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice.
Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.
- nikitadjohnson@mollyczachur yesss. Thanks 🙌🏻
- greenjuicelifestyleVery cool! Thanks for sharing!
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