Fueled by Carrots

Running strong and plant powered

Vegan Leek, Mushroom & Spinach Quiche

Vegan Leek, Mushroom & Spinach Quiche

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 10 minutes

Yield: 8 servings

Ingredients

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

Instructions

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

http://fueledbycarrots.com/veganquiche/

Spring has sprung!  Here in Houston, we had a fabulous day for the first day of spring… sunny blue skies, temps in the low 60’s and pretty low humidity. It seemed the perfect day to try out a vegan quiche for dinner!

We tried this recipe for dinner last night.  I used the Vegan Mushroom and Leek Quiche recipe from Good Habits and Guilty Pleasures as my base combined with parts of the French Onion Tart recipe from The Vegan Table by Colleen Patrick-Goudreau.

 

I’m linking up with Powered By BLING, Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

Meatless-Monday-copy3meatless monday 2

3 Comments

  1. Deborah @ Confessions of a mother runner

    ooh I love a good quiche and how creative to add the tofu in! Thanks for joining us for meatless Monday

    Reply
  2. fitfoodiemama

    This looks like the perfect meatless dish for an Easter Sunday brunch!

    Reply
  3. Rachel

    I LOVE leeks. They are amazing. This looks delicious. Definitely making this. Thanks for linking up!

    Reply

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