Vegan Quiches with SUndried Tomatoes

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Vegan Quiches with Sundried Tomatoes

Author: Riley Shaia

Ingredients

• 1 1 lb. block firm tofu (lightly pressed for 10 minutes)
• 1/4 cup chopped mushrooms
• 2 cups spinach
• 4 cloves garlic, minced
• 3 tablespoons onions, chopped
• Salt and pepper to taste for the veggies
• 7 sundried tomato halves (not oil-packed)
• 1 cup of plant-based milk
• 3 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A pinch of tumeric for color
• 1/2 teaspoon baking powder

Instructions

1. Preheat the oven to 375 degrees.  Begin to press tofu while cooking the veggies.
2. In a pan over medium high heat, add mushrooms, spinach, garlic, onions and the sundried tomato halves.  Add water to prevent sticking as needed.  Cook for 5-8 minutes or until the veggies are tender.  Remove from heat and set aside.
3. In a blender, combine the tofu, milk, nutritional yeast, salt, pepper, tumeric and baking powder.  Blend on high until everything is completely smooth.
4. Combine the tofu mixture with veggie mixture.  Taste to see if more spices are needed.
5. Spoon the mixture into 12 muffin tins and bake for 35 minutes or until a toothpick stuck in the middle comes out clean.  Allow to rest and cool for 5 minutes before removing from the pan and allow to cool completely on a wire rack so that they don't get soggy.
6. Serve warm or cold as desired.