Spinach Quiche Vegan Recipe

All oil to a medium skillet over medium high.

Spinach quiche vegan recipe. Pour in the tofu spinach and mushroom mixture smooth the top and sprinkle with seeds. Add the cooked spinach mushroom and onion mix to the bowl and fold into the batter. Add dill plenty of finely chopped parsley and seasoning.

Pre packaged vegan pie crusts can be found in the freezer section of your local health food store. When the oil is hot add the onion and mushrooms cook until the mushrooms are nicely browned approximately 7 minutes. Pour in the plant milk and mix until a thick batter forms.

Cook for approximately 1 to 2 minutes or until the spinach is just wilted. To make the quiche filling add the tofu no need to press plant milk and spices to a blender or food processor and blend until smooth then pulse in the spinach but do not blend it in. Preheat the over to 350 f.

Heat the 1 tbsp olive oil in a large skillet on medium heat. The nutritional information for this recipe does not include the vegan whole wheat pie crust. Add the minced garlic 1 tsp of italian seasoning spinach and salt and pepper to taste.

Grease or line a standard muffin tin then distribute the batter evenly across all muffins. Add in the leek or scallions and sauté for about 3 minutes until lightly browned and softened. Pour into your slightly cooled pie crust and spread out evenly then top with sliced tomatoes.

Add the spinach and continue cooking until wilted about 2 minutes or simply thaw frozen spinach. On a floured board roll out the pastry then use it to line a medium sized flan dish or ring standing on a baking sheet. Add the chopped baby spinach and sauté until just wilted.