KALE AND MUSHROOM VEGAN "QUICHE"

Kale and Mushroom Vegan

A great vegan alternative to quiche. So much flavor, I could eat it every day. Great when served with a light salad.

Provided by papebj

Categories Breakfast and Brunch Eggs Quiche

Time 1h15m

Yield 8

Number Of Ingredients 15

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Ingredients

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
½ teaspoon ground turmeric
½ teaspoon salt, or more to taste

Steps:

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.

Nutrition Facts : Calories 221 calories, Carbohydrate 19.4 g, Fat 13.6 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 325.1 mg, Sugar 1.5 g