- 1 (9 inch) vegan pie crust
- 2 tablespoons olive oil
- 2 cloves garlic, diced
- 1 (8 ounce) package button mushrooms, diced
- 4 cups chopped kale
- 1 medium red onion, diced
- 1 (12 ounce) package extra-firm tofu, diced
- 3 tablespoons dry vegan egg replacer
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt, or more to taste
- Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate.
- Heat olive oil in a large skillet over medium heat. Saute garlic until slightly toasted, about 2 minutes. Add mushrooms, kale, and onion; saute until leaves are wilted and onion is translucent, about 5 minutes.
- Combine tofu, egg replacer, Dijon mustard, nutritional yeast, lemon juice, onion powder, garlic powder, turmeric, and salt in a food processor. Blend until smooth. Pour into a bowl and fold in kale mixture.
- Pour mixture into the pie crust and level the top with a spatula.
- Bake in the preheated oven until center is firm and top is golden, 30 to 40 minutes. Cool for 10 minutes before serving.
05/29/2019
recipepes.com
kale and mushroom vegan "quiche", recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
