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!
INGREDIENTS1 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 |
DIRECTIONSPreheat 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 |
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