Vegan Quiche Ingredients:
- ¼ of a medium red onion sliced
- 1 medium red potato sliced or cubed
- 6-8 (1/4 of a container) cremini mushrooms sliced
- ¼ green bell pepper chopped
- ¼ orange bell pepper chopped
- ½ a container of firm Tofu cubed
- 2 Tablespoons of Garlic Salt (Plain salt will also work)
- 2 Tablespoons of Turmeric
- 1 Tablespoon of Pepper
- ¼ cup of Soy Milk (or almond, if you prefer)
- 1 Tablespoon of Vegan Butter
- 2 cans Pillsbury Crescent Rolls
- 1 slice of Vegan cheese (optional)
**Tools You’ll Need: Oven, Pan/Skillet, Blender, Muffin Tra
Directions:
- Preheat oven to 350◦F and heat up a pan on stove top to medium heat.
- Slice ¼ of a medium red onion and place slices into warmed up skillet. Continuously stir onions around until they are caramelized.
- After onions are tender, place potato slices and chopped bell peppers into pan. Stir often.
- While vegetables are cooking in pan, prepare tofu. Place firm tofu into blender with garlic salt, turmeric, pepper, and soy milk. Blend until you get a thick, smooth texture similar to a hollandaise sauce.
- After blending, put aside “eggy” base and use a paper towel to spread the vegan butter on the inside and top part of a muffin tray. This will help prevent the crescent rolls from sticking to the tray.
- Pop open crescent rolls and use two triangles to shape the bottom portion of each quiche in the muffin pan. Don’t worry about the ends sticking up out of the tray, we will fold these back over once the filling is inside.
- After placing crescent rolls inside muffin tray, take 1-2 tablespoons of the vegetable filling from the pan and place inside the muffin (on top of where you put your crescent rolls).
- Scoop 1 tablespoon of the tofu “eggy” base and place that on top the vegetables. And if you want to make it cheesy, place a little piece of vegan cheese on top.
- Once everything is filled inside the muffin tray, fold over the corners of the crescent rolls so they cover the top of the vegetables and tofu “eggy” base.
- Place in oven and bake for 20-25 minutes. Use a fork to poke inside, if it comes out clean then it is cooked all the way through. Let stand for 5 minutes, and enjoy!
The quiches are quite filling, but if you want to add a little bit more to really make it feel like a brunch, then keep reading to see what other yummy items you can put on the table.
My next suggestion is a favorite of my husband’s, which are the Trader Joe’s hashbrowns. What I like about them is they come in a fun serving size and only take 4 minutes to fry up on the stovetop. They are super easy to make and only cost a few dollars for a pack of twelve.