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Vegan Broccoli Quiche Recipe

Easy to whip up and full of rich, creamy flavor, this vegan quiche will be a hit at your next brunch!

 

INGREDIENTS

1 Tbsp. coconut oil

½ cup finely chopped onion

2 large garlic cloves, minced

2 cups broccoli or cauliflower florets, diced

¼ cup Navitas Organics Cashew Nuts

1 lb. organic tofu

⅓ cup nutritional yeast

1 Tbsp. tahini

½ tsp. ground cumin

½ tsp. sea salt

¼ tsp. ground black pepper

1 9-inch savory pie crust

DIRECTIONS

Preheat the oven to 375°F.

Melt the coconut oil in a sauté pan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, broccoli, and cashews, and cook for 3 minutes longer until broccoli begins to turn bright green. Remove from heat and set aside.

In a food processor or blender whip the tofu, nutritional yeast, tahini and spices together until smooth. Add the cooked vegetable mixture and utilize the pulse function 3 or 4 times to roughly incorporate together.

Use a spatula or spoon to transfer the mixture into the prepared pie crust. Bake for 45-50 minutes or until top begins to turn golden brown. Remove from heat and let stand for 10 minutes before serving. Quiche is delicious served either hot or cold. 

Makes 6 servings

 

Submitted by: Julie Morris | Luminberry