mini tofu quiches #shorts
Recipe below ????
INGREDIENTS:
For the egg mixture
14 oz extra-firm tofu, about 1 block
6 oz silken tofu, about 1/2 block
4 TBSP nutritional yeast
4 TBSP Oat flour
1 TBSP white miso paste
1 1/2 TBSP tomato paste
1 1/2 tsp turmeric powder
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp black salt
2 TBSP plant milk
For the vegetables
1 cup peas
1 16oz container of mushrooms, finely chopped
1/2 cup shredded carrots
1 bell pepper, minced
1 sweet onion, minced
3 garlic cloves, minced
1 tsp balsamic vinegar
1 TBSP tamari sauce
1 TBSP tahini
Salt & pepper to taste
Olive oil for cooking
Topping
2 - 3 small tomatoes
1 zucchini
sesame seeds
TO MAKE:
- Preheat the oven to 400°F;
- In a sauté pan, fry the onions with a drizzle of olive oil until soft and slightly caramelized, then add in the garlic, cook till aromatic;
- Add in the rest of the veggies and cook till soft, then season with balsamic vinegar, tamari, and tahini; add salt and pepper to taste, remove from heat and set aside;
- In a big mixing bowl, blend together all the egg mixture ingredients until very smooth;
- Fold in the sautéed vegetables, stir to combine evenly;
- Slice the zucchini and tomatoes into 1/4 inch thick rounds, then half the rounds;
- Carve out the white part of the zucchini, use only the green crescent part, and fit the tomato halves into the zucchini greens;
- Put one parchment paper cupcake liner into each cupcake pan space, and spray them with nonstick spray then fill each cup with the quiche mixture till it's level with the rim,
- Smooth out the top of each cup, place the zucchini/tomato slice onto the top of each quiche;
- Bake for 35 - 40 minutes, check halfway, if the tops of the quiches are browning too quickly then tent the entire pan with aluminum foil for the remaining baking time;
- Garnish with sesame seeds, serve hot or cold, they're just as delicious or even better the next day too! Enjoy!
#miniquiche #veganquiche #tofuquiche #crustlessquiche #tofurecipes #tofulover #tofurecipe #veganegg #veganrecipes #vegansnacks #veganrecipe #veganfoodie #glutenfreevegan #glutenfreerecipes #wholefoodplantbased #wholefoodvegan #plantbasedrecipes #healthyvegan
#healthyveganfood
Broccoli, Spinach and Tofu Quiche
This delicious quiche has a flaky crust, creamy, savory veggie-packed filling, and is amped with protein. It is very easy to make, and very satiating!
Follow this recipe-
The crust:
1 cup flour
1/2 teaspoon salt
1/2 cup vegan butter, slightly chilled
2 tablespoons plant-based milk
To prepare the dough:
In a food processor, blend the flour and salt together. Add margarine and pulse until mixture resembles a course meal. Add milk and blend until well combined and forms a ball. Place dough on a floured surface. Using a rolling pin, flatten out dough so that it can be placed evenly over pie baking dish.
For filling:
One medium onion
2 garlic cloves minced
4 cups chopped broccoli, cooked to just done.
1 handful of fresh spinach
1 pound firm tofu, drained
1/2 cup plant-based milk
Plant-based Parmesan cheese
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cayenne pepper ( more or less to your taste)
2 tablespoons nutritional yeast
Directions :
Steam broccoli until soft. And onion and garlic in blender along with broccoli, one handful of spinach, milk, mustard, salt, nutmeg, and pepper. Puree until smooth. Add tofu and puree again.
Pour the filling into pre-baked pie shell, sprinkle vegan parmesan cheese and fakin' bacon ( my fakin' bacon recipe is here-
and bake at 400 degrees for 35-40 minutes or until quiche is set. Allow to sit for 5 or more mins. before cutting. This recipe can be meal prepped.
Vegetarian Quiche
I love quiches, but I guess you already know that.
And how couldn’t I? It’s this magical combination of a buttery crust, creamy filling made of cheese, eggs and vegetables.
I already made it in so many combinations but I fell in love with this one. It has such a colorful & nutritious combination of vegetables: broccoli, corn, green beans and carrots from the delish Vip Mix from Hortex.
Yes, you can use frozen vegetables for this recipe, especially because all the Hortex frozen vegetables are fresh frozen, clean and grown in the best conditions. You can use them in many more other recipes either if you are a cooking pro or if you just wanna skip the part when you have to shop for all these ingredients, wash them, chop them etc. It saves you so much time and effort.
Now let me tell you about this recipe.
I made a simple dough made of:
-230g flour
-a pinch of salt
-a pinch of sugar
-120g butter
-1 egg
Cooled it for 30 minutes and baked it for 10 minutes at 180C.
Next, I filled it with:
-4eggs;
-150g parmesan;
-200ml cooking cream;
-salt & pepper to taste;
-1 bag of Vip Mix from Hortex.
If you’re a big cheese fan as I am you can sprinkle some more parmesan and your favorite seasoning.
Bake at 180C for anothe 40 minutes of until the filling is firm and golden brown.
Let me know if you try it.
Have a sunny weekend!
Vegan Quiche!
Vegan Quiche to start off 2021! Kamaal and I make three quiches, but the recipe is for just one. So good!
Prep and Cooking Time: About 1 hour
Yields 6 - 8 servings
RECIPE FOR THE ROASTED VEGETABLES:
INGREDIENTS:
1 cup cauliflower florets
1 cup broccoli florets
1 carrot, sliced
1 small tomato, sliced
1/2 cup mushrooms, sliced
SAUCE
1 tablespoon Vegenaise®
¼ cup olive oil
1 teaspoon mustard
1 tablespoon Earth Balance
1 teaspoon minced garlic
1 tablespoon nutritional yeast
¼ teaspoon Spike® Natural Seasoning - Original Flavor
¼ teaspoon ground black pepper
DIRECTIONS: Mix all ingredients for the sauce in a bowl. Coat the vegetables in the mixture and place on a shallow pan.
Roast the vegetables for 15 minutes (Broiler Oven setting - low)
RECIPE FOR THE TOFU AND KALE:
INGREDIENTS:
¼ chopped onion
¼ teaspoon Spike® Natural Seasoning - Original Flavor
¼ teaspoon ground black pepper
½ teaspoon minced garlic
8 oz super firm tofu, cubed
1 cup kale, chopped
1 tablespoon nutritional yeast
Earth Balance for sauteing
DIRECTIONS: Saute the onion and spices in Earth Balance. Add the tofu, kale and nutritional yeast and continue to cook until kale is softened (about 3 minutes).
RECIPE FOR QUICHE
INGREDIENTS:
1 9” pie crust - thawed
1 package Daiya Vegan Cheese - we used Cheddar/Mozza Blend
DIRECTIONS:
Mix all ingredients (roasted vegetables, toful and kale) in a large pan. Add ½ package of the cheese. Fold into the pie crust, then add the remaining cheese to the top.
Place into the oven directly on the oven rack. Cook for 20 minutes at 400 degrees. Let cool and enjoy!
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A delicious recipe to eat Tofu for Breakfast! Tofu Toast Without Bread! [Vegan]
Delicious Tofu recipe you will enjoy for breakfast. This is an easy vegan recipe with tofu.
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Enjoy and thank you for watching!
Ingredients:
300g (11oz) firm tofu
green onion
½ medium-size carrot
2 tbsp nutritional yeast
½ tsp turmeric
salt and black pepper to taste
dairy-free mozzarella cheese
vegan cheddar cheese
3 tbsp gram flour (chickpea flour)
130ml (5fl oz) plant-based milk
vegetable oil for frying
You can make 2-3 portions with the above ingredients.
❗WRITE A COMMENT, ask me a question and share your cooking ideas! I will answer all comments. Also you can let me know what kind of vegan food you would like me to cook next.
#tofu #vegan #recipe