This wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing---I've bookmarked so many of them. I had to try this one out---perfect for Easter, by the way. The Sixth Grader remarked, "It's amazing," and The Husband, who loved quiche before going vegan, couldn't get enough of it. I made only one or two minor changes, otherwise, I followed Angela's recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I'll add mushrooms. Angela also lists sun-dried tomatoes as another addition.
Author: Epicurean Vegan
Ingredients
1 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
½ bag fresh spinach or ½ package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
½ cup cashews, soaked in water for an hour and drained
½ block firm tofu
¼ cup nutritional yeast
4 Tbs soy milk (I used almond milk)
½ tsp tumeric
Salt & pepper
1 package defrosted phyllo dough, or 1 vegan pie crust
¼ tsp paprika
1-2 tomatoes, sliced (optional)
1 C mushrooms, diced (optional)
½ C fresh basil, chopped (I added that to the spinach)
⅓ C Daiya cheese (optional)
Directions
Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it's folded in thirds, it will meld together. I'm such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!
In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes---until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.
Meanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.
In a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you'd like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.
Bake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/04/23/angelas-vegan-quiche/