Preheat the oven to 375 degrees.

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. Serves 6.

Makes: 6

Submitted by: Julie Morris