If you’re anything like me, then you love making dishes that are traditionally loaded down with meat even better as a vegan. New vegan recipes are my love language. I even have a Pinterest board for all the vegan recipes I want to try that’s over 2500 pins deep and counting. Considering the name of this recipe, you already know I was craving a simple vegan quiche when I rolled my sleeves up to search through that insane amount of pins.
When I decided to make a vegan quiche, there were some recipes on the internet, but not really any that were simple. They all required ingredients that I never even keep in my house! So, without further ado, here is my super-simple vegan quiche recipe complete with veggies and facon bits:
1 block of extra-firm tofu
3 tbsp nutritional yeast
1 tsp turmeric
6-7 baby portobello mushrooms
2 stalks’ worth of kale leaves
Half of a small or medium onion
4 tbsp maple syrup
4 tbsp Tamari (or other soy sauce)
3 tbsp apple cider vinegar
2 tbsp olive oil
Marcum’s Soul Seasoning to taste
Morton’s Nature’s Seasons to taste (link is affiliate)
Vegan pie crust
- Preheat the oven to 375° F. If your pie crust is frozen, go ahead and take it out of the freezer.
- In a bowl with a lid, mix the maple syrup, Tamari, and apple cider vinegar. Then, pour the Marcum’s Soul Seasoning on top to dust over the mix. Stir all of that together.
- Drain the package of tofu and cut about 1/5th of it off. Cube that smaller piece.
- Put the tofu cubes into the marinade from step 2.
- In a skillet, heat the olive oil on medium heat.
- Cut up the onion, mushrooms and kale. Put them all in the skillet with the olive oil. Sprinkle Morton’s Nature’s Seasons or salt and pepper over the veggies. Let them simmer, but not too much since they’re about to go in the oven.
- Place the lid on the marinade and tofu cubes from step 4 and flip the container over to really get the sauce into the tofu bits. When the oven is done preheating, put them in the oven along with the marinade while you finish up the rest of the filling.
- Place the rest of the tofu, the nutritional yeast, and turmeric in a blender. Mix together until smooth, but not liquid or soupy.
- Pour the blender mix and veggie skillet mix into a large mixing bowl. Add facon bits from the oven.
- Pour filling mix into pie crust, and bake for 20 minutes. Enjoy!
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