I love Quiche, even more without Eggs. The Vegan Chorizo adds a smokey and peppery flavor. I like using a Poblano pepper instead of a bell pepper. The Poblano has a fruitier flavor without the grassy flavor or the Green Bell Pepper.
Try serving the Quiche with a Fruit Salad, Pasta Salad or a Great Salad from fillyourface.com
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Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 40 minsCook Time 1 hrTotal Time 1 hr 40 mins
Saute Ingredients
1 tbsp Extra Virgin Olive Oil
1 Onion (Diced)
1 Green Bell Pepper (Chopped)
1 cup Broccoli (Chopped)
1 cup Fresh Mushrooms (Sliced)
2 tsp Salt
1 Vegan Chorizo
Quiche Mixture Ingredients
1 lb Firm Tofu
1 pinch Nutmeg
½ tsp Turmeric
1 tbsp Oregano (Dried)
1 tbsp Basil (Dried)
2 tsp Salt
2 pinches Black Pepper
½ cup Soy Milk
Directions
Saute Vegetables and Chorizo
Chop the onion, green bell pepper, and broccoli.
Heat the olive oil in a pan over medium heat.
Add onion, green pepper, broccoli, and mushrooms to pan.
Saute until softened and cooked, about 8 to 10 minutes.
While the Vegetables are cooking. Add 2 Tsp Olive Oil to another pan and heat the pan.
Add Chorizo and cut or break it into small pieces, about 1/4 inch by 1/2 inch.
Quiche Mixture
Remove the Tofu from the package and discard the liquid.
Add Tofu, Nutmeg, turmeric, basil, salt, and soy milk to a Food Processor or Blender.
Blend the Tofu until smooth.
Stir the Vegetables into the blended Tofu.
Pour mixture into the Pie Crust.
Bake quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean. I usually bake it for 50 minutes.
Let Quiche cool for at least 15 minutes.
Ingredients Saute Ingredients
1 tbsp Extra Virgin Olive Oil
1 Onion (Diced)
1 Green Bell Pepper (Chopped)
1 cup Broccoli (Chopped)
1 cup Fresh Mushrooms (Sliced)
2 tsp Salt
1 Vegan Chorizo
Quiche Mixture Ingredients
1 lb Firm Tofu
1 pinch Nutmeg
½ tsp Turmeric
1 tbsp Oregano (Dried)
1 tbsp Basil (Dried)
2 tsp Salt
2 pinches Black Pepper
½ cup Soy Milk
Directions Directions
Saute Vegetables and Chorizo
2 Chop the onion, green bell pepper, and broccoli.
4 Heat the olive oil in a pan over medium heat.
5 Add onion, green pepper, broccoli, and mushrooms to pan.
6 Saute until softened and cooked, about 8 to 10 minutes.
7 While the Vegetables are cooking. Add 2 Tsp Olive Oil to another pan and heat the pan.
8 Add Chorizo and cut or break it into small pieces, about 1/4 inch by 1/2 inch.
Quiche Mixture
10 Remove the Tofu from the package and discard the liquid.
11 Add Tofu, Nutmeg, turmeric, basil, salt, and soy milk to a Food Processor or Blender.
12 Blend the Tofu until smooth.
13 Stir the Vegetables into the blended Tofu.
14 Pour mixture into the Pie Crust.
15 Bake quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean. I usually bake it for 50 minutes.
16 Let Quiche cool for at least 15 minutes.
Vegan Quiche with Chorizo
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