A healthy no dairy vegan quiche with vegetables and tofu.
1/2 cup cashews, raw
7.5 oz firm tofu
4 tbsps nutritional yeast
1 tbsp olive oil
1/4 tbsp paprika
1/2 tsp saffron
1 fl oz lemon juice
2 cloves garlic
1 cup mushrooms, sliced
1 small onion, chopped
1 bunch spinach
2 fl oz soy milk
1 9" organic whole wheat pie shell
Preheat oven to 350 °F (175 °C).
Heat olive oil over medium heat and saute onions until translucent.
Add mushrooms and garlic and cook until mushrooms have given up some liquid.
Add spinach and continue cooking until spinach is wilted to nearly done. Remove from heat. Season with salt, pepper and paprika.
In a food processor, grind the cashews until fine.
Add tofu, nutritional yeast, soy milk, tumeric and lemon juice. Blend until the consistency is creamy, adding more soy milk if needed.
Combine the cashew tofu mixture with the spinach mushroom mixture and pour into pie shell.
Bake for 30 minutes or until mixture is set and crust is done.
in 1 serving of Vegan Quiche.
, 30% carbs, 14% protein.
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