Kale And Mushroom Vegan "Quiche" - cooking recipe

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
    1/2 teaspoon ground turmeric
    1/2 teaspoon salt, or more to taste
Preparation
    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.

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