Crustless Vegan Quiche with Sauteed Leeks and Arugula

The base for this quiche is tofu, and when combined with baking powder, flour and nutritional yeast it becomes the perfect fluffy base for a vegan version. This recipe is versatile, feel free to substitute the arugula for spinach or kale and even chopped broccoli florets, the results are all delicious. Β Tofu scramble is good, but sometimes we need to step it up a bit and make quiche.

Ingredients

  • 2 packages of extra firm tofu
  • 3 leeks chopped and cleaned
  • 1 cup chopped arugula, spinach, broccoli or kale
  • 3/4 cup chickpea flour or all-purpose flour
  • 2 mini sweet peppers sliced
  • 1/3 cup grape tomatoes halved
  • 1/4 cup nutritional yeast
  • 3 tbsp mirin
  • 2 tbsp water
  • 2 tsp mustard powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp dried parsley
  • 1/2 tsp turmeric
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 2 tbsp olive oil
  • 1 1/2 tsp salt

Preparation

Step 1 – heat oven to 400 degrees; lightly grease a round pie dish with oil; in a food processor add the tofu, flour, nutritional yeast, mustard powder, mirin, water, olive oil, garlic powder, onion powder, smoked paprika, turmeric, baking powder, salt, pepper and parsley; process until smooth and well combined, set aside while you cook the leeks.

Step 2 – add 2 tsp olive oil to a skillet, add the drained leeks and saute until soft and golden brown about 10 minutes, add to the food processor and pulse to mix well; transfer the tofu mixture to bowl and stir in the chopped arugula or your veggie of choice, pour into the Β greased pie dish, smooth the top, arrange the slices of peppers and tomatoes pressing lightly into the mixture, drizzle with olive oil, sprinkle with salt and pepper; Bake for 40 – 45 minutes or until golden brown. Let cool completely before serving. Enjoy!

-Mia

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