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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A yummy vegan quiche that goes well with green salad and tomatoes... good both hot and cold. I know the ingredients may seem weird, but it's delicious, almost like that mushroom/cream cheese quiche i used to eat as a lacto-ovo. Ingredients:
1 small onion, coarsely chopped |
2 cups mushrooms, coarsely chopped |
2 tablespoons tamari soy sauce |
3 tablespoons nutritional yeast |
6 ounces extra-firm silken tofu (half of the pack) |
2 tablespoons horseradish mustard |
3 tablespoons smooth cashew butter |
Directions:
1. Preheat oven to 375°F.
2. In a pan, sauté the onions and the mushrooms with a bit of olive oil and tamari sauce, over medium heat.
3. When cooked, let cool down and put in a blender with all the other ingredients, except for the pie crust.
4. Then put the smooth mixture in the pie crust and bake for 45 minutes.
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