Get ready for the fluffiest, most sumptuous vegan quiche recipe you've ever had grace your mouth!
Hands down, this is our favorite vegan quiche recipe. Made from ingredients most plant-based eaters will already have hanging around the kitchen, this quiche is easy to make and easier to love.
Featuring the anti-inflammatory power of turmeric, B12 rich nutritional yeast, and protein-packed tofu, our vegan quiche recipe is one of the most popular in our Plant-Based Vegan Guide, which features 40 delicious recipes (including desserts), as well as crucial nutritional info on making the switch to cleaner, greener and leaner living.
Enjoy this vegan quiche as a fantastic post-workout snack, or with a gorgeous green salad as part of a meal.
MINI VEGAN QUICHE
Makes 2 servings | Calories: 214 Fat: 14g Carbs:12g Protein: 12g
- 2 TSP GARLIC, MINCED
- ½ CUP BELL PEPPER, CHOPPED
- 1 CUP MUSHROOMS, CHOPPED
- 2 TBSP CHIVES, MINCED
- 12.3 OZ PACKAGE FIRM SILKEN TOFU
- ¼ CUP UNSWEETENED ALMOND MILK
- 2 TBSP NUTRITIONAL YEAST
- 1 TBSP CORNSTARCH
- 1 TSP TAHINI
- 1 TSP ONION POWDER
- ½ TSP TURMERIC
- SALT & PEPPER TO TASTE
- COCONUT OIL TO GREASE PAN
Preheat oven to 350 F and grease the muffin pan with the coconut oil.
Chop desired toppings.
Heat a nonstick skillet and sauté garlic, bell pepper and mushrooms over medium heat.
Stir in chives, salt and pepper.
Place the tofu and remaining ingredients in a food processor and mix until smooth.
Add the tofu to the veggies and stir to combine.
Pour the mixture evenly into muffin pan, filling each cup about halfway.
Bake for 25 - 35 mins until the tops are golden brown. To test, poke with a toothpick; if it comes out clean, they’re done.
Remove from oven and gently remove mini-quiches from the pan, allowing time to cool before serving.
Store mini quiches in the refrigerator in an airtight container for up to five days.