Linda Soper-Kolton and Sara Boan
This basic savory breakfast is definitely made vegan by substituting tofu and cashews for eggs, with out dropping any of the acquainted texture.
December 31, 2023
Bake up this veganized model of a conventional breakfast pie from the Compassionate Delicacies cookbook for a stunning plant-based brunch. Or to transform this to a straightforward vegan frittata, skip the pie crust and unfold the filling into an oiled 8-inch sq. baking dish and bake.
What you want:
1 unbaked store-bought vegan pie crust, fitted right into a 9-inch pie plate
For the tofu-cashew custard:
½ cup uncooked cashews, soaked for 4 hours, and drained
1 pound extra-firm tofu, drained and rinsed
2 tablespoons dietary yeast
2 teaspoons Dijon mustard
½ teaspoon floor turmeric
1 tablespoon cornstarch
For the greens:
1 tablespoon olive oil
½ cup finely chopped shallots
½ pound recent asparagus, ends trimmed, roughly chopped
1 tablespoon minced garlic cloves
1 (10-ounce) package deal frozen chopped spinach, defrosted and water squeezed out
2 massive vegan sausages, crumbled
1 teaspoon dried thyme
1⅛ teaspoon salt, divided
⅛ teaspoon black pepper
What you do:
- Preheat oven to 350 levels. Use a fork to prick unbaked pie crust a number of instances (each on backside and sides) and place on a baking tray into preheated oven. Bake for 10 minutes, till crust is simply beginning to brown. Take away from oven and put aside.
- For the tofu-cashew custard, right into a meals processor, add cashews, tofu, dietary yeast, mustard, turmeric, and cornstarch. Course of till easy and put aside.
- For the greens, in a big pan over medium-high warmth, heat oil. Add shallots and ⅛ teaspoon salt, and cook dinner for five minutes. Add sliced asparagus and cook dinner for a further 5 minutes, till asparagus is vibrant inexperienced and tender when pierced with a fork. Add garlic and cook dinner for 1 minute or so, till aromatic. Stir in spinach, crumbled sausage, thyme, remaining 1 teaspoon salt, and pepper, and cook dinner till heated by. Take away from warmth.
- Stir tofu-cashew custard into vegetable combination till the whole lot is well-incorporated. Pour into par-baked pie shell, smoothing high with a spatula, and use baking tray to switch quiche to oven.
- Bake for about 45 minutes, till custard is ready and crust is golden brown. If crust browns earlier than filling is prepared, cowl edges with strips of foil to stop burning. Take away from oven, permit to chill for 10 minutes, then slice and serve.
For extra vegan recipes like this, see:
Right here at VegNews, we stay and breathe the vegan life-style, and solely suggest merchandise we really feel make our lives superb. Often, articles might embrace buying hyperlinks the place we would earn a small fee. On no account does this impact the editorial integrity of VegNews.
