Vegan quiche? I honestly had never even thought about it, but there is was, on the all inspiring site of pinterest. Once I started doing my research on vegan quiches, I was able to come up with my own version of this delectable savory pie. I used a combination of two recipes, one from the minimalist baker and the other from the blog fourteen forty.
My vegan quiche was filled with kale, asparagus, dill, and parsley, but please... be creative! If there is one piece of advice that I can give you about cooking, its to be creative. Food is art, it is life, it is color, it is so many flavors and feelings that compliment and complete each other. Don't be afraid to look in your fridge and use a veggie combination that you have never used before! But... I do have one rule that I like to stick to, besides being creative, and that is to keep it simple. You don't want an everything-but-the-kitchen-sink quiche, you want for each veggie to stand out, and to be able to identify each flavor.
With that said, let's embark on a new journey to tofu quiche + sweet potato crust
- 1 large sweet potatoes or two small
- olive oil spray
- 1/2 yellow onion
- 2-3 cloves garlic
- 1-2 cups veggies of choice chopped into desired size
- 14 oz extra firm tofu
- 1/4 cup nutritional yeast
- 1/4 tsp chili flakes (optional)
- 1 Tbsp lemon juice, 1/2 tsp lemon zest (optional) (these are just approximations, I just squeeze it right in!)
- salt + pepper to taste (it takes about 1/2 tsp because tofu is pretty bland!)
Preheat oven to 400 degrees F. Peel and thinly slice sweet potatoes, spray or coat pie dish with oil and line with potato slices. Bake "crust" for 15 min. Meanwhile... prepare your fillings!
Blend tofu, nutritional yeast, lemon juice and zest, chili flakes, and salt + pepper in food processor until smooth. Sauté onions, garlic, and veggies with a little olive oil, but keep them crunchy! Toss tofu mixture over veggies and add to prepared "crust". Reduce heat to 375 degrees and bake 20-30 min, or until the top begins to brown.
Remove from oven and cool for a few minutes before cutting.