Vegan Leek, Mushroom & Spinach Quiche
2 uncooked pie shells, thawed
8 oz white mushrooms – sliced
1 leek – chopped
1/2 white onion- diced
2 cloves garlic – minced
2 cups fresh baby spinach
1 – 16 oz package extra firm tofu (not silken)
1 1/2 cup almond milk
5 TBS flour
1 TBS nutritional yeast flakes
1 teaspoon smoked paprika
salt and pepper to taste
Pre-heat oven to 350.
Sauté mushrooms, leeks, onion and garlic in a little olive oil until they begin to brown (be sure to cook all the moisture out!). Add spinach until wilted, then salt and pepper to taste. Remove from heat and set aside.
In a food processor or blender, combine tofu, almond milk, flour, nutritional yeast paprika, and some salt and pepper. Blend until smooth.
Combine tofu mixture with mushroom mixture, mix well, then add to pie shells.
Bake for about 1 hour 30 minutes or until tofu is set. Let sit for at least 20 minutes before serving