Vegan Mushroom ‘Quiche’

This would also be absolutely delicious with a crust, like a real quiche, but I didn’t go there this time.  I might have to do so, because pie crust is my mother’s favorite food group.


– 1 package firm tofu

– 1 tablespoon cornstarch

– 2 tablespoons nutritional yeast

-1/4 cup plain almond milk

– 1/2 tsp turmeric (optional, mostly for color)

– 2 tablespoons hummus (optional; I used plain here, but other flavors would probably be delicious)

– salt and pepper to taste

– 1 shallot, chopped

– vegetables of choice: I used mushrooms here, but almost anything would work.  Eggplant, zucchini, kale (mmm), potatoes, and so on.

(preheat oven to 400)

1. In a food processor or blender, combine all ingredients except for vegetables and shallot; blend until smooth.  Taste mixture and adjust seasoning to your liking

2. Saute shallot over medium-high until translucent.  Add other vegetables and cook until almost tender

3. Combine tofu mixture and vegetables in a bowl; transfer to a shallow greased pan or springform

4. Bake about 30 minutes, until the “quiche” is set.

5. Allow to cool before cutting


2 thoughts on “Vegan Mushroom ‘Quiche’

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