BROCCOLI TOFU QUICHE
SERVES 6 SLICES OF QUICHE
FOR THE CASHEW CHEESE
1⁄4 cup raw cashews, soaked for 1 hour
1⁄2 cup water
1 tbsp nutritional yeast
2 tbsp tapioca flour
1 tbsp red miso
1⁄2 tsp cider vinegar
1⁄4 tsp salt
1⁄4 tsp garlic powder
FOR THE QUICHE
1 tbsp extra virgin olive oil
1 cup baby spinach
1⁄2 cup diced red onion
1 cup diced red bell pepper (about one small pepper)
227g (8oz) cremini mushrooms, sliced
1 1⁄2 cups broccoli, inner stalks cut into cubes and florets cut into bites
3 cloves garlic, chopped fine
1 cup canned black beans, drained and rinsed
454g (16oz) extra-firm tofu, drained
1⁄4 cup dairy-free milk
1⁄4 tsp turmeric
2 tsp oregano
1 tsp salt
1⁄4 tsp ground black pepper
1 package vegan piecrust with 2 crusts
NUTRITIONAL VALUES
Calories: 1151kcal
Fat: 19.5g (5.3g S.Fat)
Carbs: 54.5g
Protein: 22.8g
Sugar: 21.6g
Sodium: 1616mg
METHOD
CASHEW CHEESE:
In a blender, combine all the cheese ingredients. Blend until completely smooth.
Pour into a small saucepan and heat over medium-high heat, stirring frequently. Within 5 minutes, it will thicken and become a little stretchy. If it appears to be too thick to combine with the quiche ingredients, add a drop of water at a time. Place aside.
QUICHE: Preheat the oven to 350°F (180°C, or gas mark 4).
In a large skillet over medium heat, heat the oil. Cook the baby spinach until it is wilted. Set aside after removing from the pan. Sauté the onion, bell pepper, mushrooms, and broccoli in a skillet for 10 to 15 minutes, or until the onion is translucent. Cook for 2 minutes more after adding the garlic. Stir in the black beans and heat until heated through. Pour everything into a large mixing bowl.
In a blender, combine the tofu, milk, cashew cheese, turmeric, oregano, salt, and pepper. Blend until the mixture is as smooth as possible. Mix in the blended mixture with the sautéed vegetables.
Fill one piecrust with the mixture. Cover with the second piecrust, crimping the edges. If using a spring form pan, roll the bottom crust and place the top crust on top of the ingredients. Bake the quiche for 30 minutes at.
Pour into a small saucepan and heat over medium-high heat, stirring frequently. Within 5 minutes, it will thicken and become a little stretchy. If it appears to be too thick to combine with the quiche ingredients, add a drop of water at a time. Place aside.
QUICHE: Preheat the oven to 350°F (180°C, or gas mark 4).
In a large skillet over medium heat, heat the oil. Cook the baby spinach until it is wilted. Set aside after removing from the pan. Sauté the onion, bell pepper, mushrooms, and broccoli in a skillet for 10 to 15 minutes, or until the onion is translucent. Cook for 2 minutes more after adding the garlic. Stir in the black beans and heat until heated through. Pour everything into a large mixing bowl.
In a blender, combine the tofu, milk, cashew cheese, turmeric, oregano, salt, and pepper. Blend until the mixture is as smooth as possible. Mix in the blended mixture with the sautéed vegetables.
Fill one piecrust with the mixture. Cover with the second piecrust, crimping the edges. If using a spring form pan, roll the bottom crust and place the top crust on top of the ingredients. Bake the quiche for 30 minutes at.
