Kale and Mushroom Vegan \"Quiche\" recipe

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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 calories
carbohydrate: 19.4 g
cholesterol: : -
fat: 13.6 g
fiber: 2.1 g
protein: 7.7 g
saturatedFat: 2.6 g
servingSize: -
sodium: 325.1 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate.

  2. 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.

  3. 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.

  4. Pour mixture into the pie crust and level the top with a spatula.

  5. Bake in the preheated oven until center is firm and top is golden, 30 to 40 minutes. Cool for 10 minutes before serving.

Recipe Yield

1 9-inch quiche

Recipe Note

A great vegan alternative to quiche. So much flavor, I could eat it every day. Great when served with a light salad.

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