Mini Crustless Vegan Quiches

I don’t know about you, but sometimes I miss eggs eating vegan! Miss no more, because these portable, snack-sized quiches taste just like the real deal!  And did you know that you don’t actually need any kind of crust for these to hold together? Keeping it simple and satisfying!  Eating well and eating vegan is no form of suffering, I assure you!  Get your nourishment and happy belly on!  

You need:

1 16 oz firm tofu

1 yellow onion, chopped

1/2 red bell pepper, chopped

1 carton mushrooms, sliced

1 large stalk broccoli chopped

1 Japanese purple potato, halved and sliced

6 baby carrots, slivered

1 large clove garlic, minced

3 green onions sliced

Turmeric, 1 tsp

Crushed red pepper, 1 tsp

Oregano 1 tsp

1 dash liquid aminos

Sautée all veggies (except green ontions) and spices over medium heat until liquid cooks off of veggies.  As you can see from my photos, I sautéed mine in 2 batches because my pan wasn’t large enough to hold them all. In this case, just use half of each seasoning amount listed above in each batch.

Meanwhile, purée tofu in high speed blender, adding enough water or almond milk only as needed to ensure you reach a creamy consistency. Will depend on how firm/drained your tofu is already. I used an extra dense high protein tofu, so I ended up needed 2/3 cup of liquid to reach a creamy, pudding-like consistency.

Pour into a bowl along with all sautéed veggies and raw green onions. Mix well. Turn into greased muffin tins. For mini muffin tins bake 350×13 minutes. For larger full-sized muffin tins extend time to 35min.  Edges will be slightly brown, and middles will be firm. Let cool slightly before removing from muffin tins, should slide right out!  Enjoy and store in the fridge to take with you for a healthy, easy breakfast!

This recipe made 6 large muffins and 12 mini muffins! Enjoy!





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