Vegan Broccoli Quiche recipe
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Ingredients
- cooking spray 6 tablespoons water, divided 1 tablespoon ground flax seeds 1 cup almond meal 1 cup oat flour 1 teaspoon dried parsley 1 teaspoon dried oregano ½ teaspoon kosher salt 1 tablespoon olive oil 1 (12 ounce) package frozen chopped broccoli 1 tablespoon coconut oil 1 yellow onion, chopped 1 teaspoon minced garlic 2 (12.3 ounce) packages light firm silken tofu (such as Mori-Nu®) ½ cup plain vegan yogurt ½ cup nutritional yeast ⅓ cup mirin ¼ cup white miso 3 tablespoons lemon juice ¼ teaspoon ground nutmeg ¼ teaspoon ground turmeric ⅓ cup vegan bacon bits
Nutrition Info
- 303.4 caloriescarbohydrate: 27.1 gcholesterol: : -fat: 14.8 gfiber: 7.2 gprotein: 18.5 gsaturatedFat: 2.8 gservingSize: -sodium: 558.7 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Broccoli Quiche
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch deep-dish pie plate lightly with cooking spray.
Mix 3 tablespoons water and flax seeds together in a bowl. Let stand until thickened, about 5 minutes.
Combine almond meal, oat flour, parsley, oregano, and salt in a bowl. Stir in flax mixture and oil with a fork. Add remaining 3 tablespoons water, mix until a piece of dough holds together when squeezed. Press dough over the bottom and up the sides of the pie plate. Prick with a fork in several places.
Bake in the preheated oven until pale golden, about 15 minutes. Remove from oven and let cool completely. Increase oven temperature to 400 degrees F (200 degrees C).
Place broccoli in a microwave-safe bowl. Microwave until tender, about 7 minutes.
Melt coconut oil in a large skillet over medium heat. Add onion and garlic, cook and stir until garlic is just starting to brown, about 3 minutes. Transfer to a bowl.
Combine tofu, yogurt, nutritional yeast, mirin, miso, lemon juice, nutmeg, and turmeric in a blender, blend on high, stopping to scrape down the sides, until smooth. Pour over onion mixture in the bowl.
Stir broccoli and bacon bits into the tofu-onion mixture. Pour into the crust.
Bake in the preheated oven until center is set, about 1 hour. Let rest for 20 minutes before slicing.