Vegan Quiche

Prep Time: 10 Minutes Cook Time: 40 minutes

Serves 6


1 cup of cherry tomatoes, chopped

1 Broccoli crown

1 package of tofu (silk or medium firm)

1 cup chickpea flour

1/4 cup nutritional yeast

2 tablespoons soy sauce

1 teaspoon ground thyme

1 teaspoon ground oregano

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup of vegan cheddar cheese

1/2 cup onion (yellow or white)

2 cloves of garlic

1 cup chopped mushrooms (I used white mushrooms)


Preheat oven to 350F. Lightly grease a medium cast-iron skillet (9in)

In a large skillet, warm oil over medium heat. Sauté onions until translucent then add garlic, and mushrooms, cook until mushrooms tender. Add broccoli and tomatoes; cook for 4-5 more minute, or until vegetables are tender.

In a food processor, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.

Remove vegetables from heat; pour in the tofu mixture, cheese, and stir to combine. Pour the mixture into the skillet.

Bake for 40 minutes. Remove; set aside for 10 minutes before serving.


**If you do not have a cast iron pan you can use a medium size casserole pan

#veganquiche #veganfood #vegan #quiche