Cooking breakfast or brunch for company has never been my forte. I don't do eggs, bacon or sausage, and making vegan pancakes can get a little fussy. I normally eat some variation of oats and fruit for breakfast, and that's a bit boring to serve to guests in my opinion. I had made a healthy vegan recipe a while ago for Asparagus and Mushroom Strata, I could have served that - but I thought I would try something different. I decided I could use the base of my strata recipe to make a quiche - it was delicious and a perfect brunch crowd pleaser.
Vegan Veggie Scallion Quiche
by Sarah Farsh June 17, 2012
- 2 cups raw almonds
- 1 cup whole wheat pastry flour
- 4 springs thyme
- 1/2 cup soy milk (or non dairy milk of choice)
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 cup scallion, chopped
- 1 cup asparagus, chopped
- 1/2 cup baby portobello mushrooms, chopped
- 1/2 cup kale, finely chopped
- 1 (14 oz) package firm tofu, drained
- 2 tbsp tahini
- 2 tsp turmeric
- 4 tbsp nutritional yeast
- 3 cloves garlic
- 1 lemon, juiced
- chili flakes, salt, pepper - to taste
Preheat oven to 350. In a vita mix or high powered blender, blend together almonds, flour, soy milk, thyme, salt and pepper into a dough/batter. Lightly grease a tart pan and poor dough/batter in, spread out evenly, covering all sides to the top. Bake crust for 20min. After 20min, open oven and poke a few holes into crust with a fork. Bake for an additional 15min. Set aside.
In a large skillet, dry sauté onions, garlic, scallion, asparagus, mushrooms, and kale - adding very small amounts of water if anything starts sticking to pan.
Meanwhile, in a vita mix or food processor, blend tofu, tahini, turmeric, nutritional yeast, 3 cloves garlic, and lemon juice until smooth.
Add tofu mixture to sautéed veggies and sir well. Poor veggie/tofu mixture into almond pie shell and bake on 375 for 35-40 minutes. Let cool for 10 minutes before slicing.