Kale and Mushroom Vegan \"Quiche\" recipe
All Recipes Breakfast and Brunch Recipes Eggs Quiche
Ingredients
- 1 (9 inch) vegan pie crust 2 tablespoons olive oil 2 cloves garlic, diced 1 (8 ounce) package button mushrooms, diced 4 cups chopped kale 1 medium red onion, diced 1 (12 ounce) package extra-firm tofu, diced 3 tablespoons dry vegan egg replacer 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 tablespoon lemon juice 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground turmeric ½ teaspoon salt, or more to taste
Nutrition Info
- 221 caloriescarbohydrate: 19.4 gcholesterol: : -fat: 13.6 gfiber: 2.1 gprotein: 7.7 gsaturatedFat: 2.6 gservingSize: -sodium: 325.1 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Kale and Mushroom Vegan \"Quiche\"
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate.
Heat olive oil in a large skillet over medium heat. Saute garlic until slightly toasted, about 2 minutes. Add mushrooms, kale, and onion, saute until leaves are wilted and onion is translucent, about 5 minutes.
Combine tofu, egg replacer, Dijon mustard, nutritional yeast, lemon juice, onion powder, garlic powder, turmeric, and salt in a food processor. Blend until smooth. Pour into a bowl and fold in kale mixture.
Pour mixture into the pie crust and level the top with a spatula.
Bake in the preheated oven until center is firm and top is golden, 30 to 40 minutes. Cool for 10 minutes before serving.