Summer Veggie Tofu Quiche (GF, V)

Source: Plants for Later | Makes: 1 9-in Quiche | Time: 1 hr

Changes: I used store bought crust so I was able to skip a couple steps. But, I think they maybe used a deeper dish in the original recipe. I could only fit 3 cups, not 5 cups of veggies.

Ingredients

14 oz silken #tofu

4 tbsp chickpea flour

2–3 cloves of garlic

1 tbsp nutritional yeast

1.5 tbsp apple cider vinegar

1 tbsp mustard

1/2 tsp turmeric (optional for color)

3 cups of veggies (I used zucchini, bell pepper, and corn)

3 tbsp chopped, fresh herbs (I used a mix from the store usually used for stuffing)

S&P

9 inch Gluten Free pie crust, thawed

Instructions

Preheat oven to 360°F.

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Place silken tofu, chickpea flour, garlic, nutritional yeast, vinegar, mustard, and turmeric to a blender, and blend until completely smooth. Season with black salt and pepper.

Prepare your veggies. You need about 2 cups of veggie filling here, plus another cup to decorate.

Add 4 cups of veggies, plus fresh herbs of your liking to your crust, and pour tofu mix over the veggies. Mix gently, so everything is coated. Press the leftover 1 cup of veggies into the quiche to decorate.

Bake vegan quiche for about 40 minutes, or until firm and golden. Let cool for 10 minutes, before serving. Enjoy!