Vegetable Quiche Lorraine

[Guest guest]

Vegetable Quiche Lorraine

 

1 premade or homemade pie crust, not baked

1 1/2 cups firm silken tofu

1 1/4 cups water

1/3 cup nutritional yeast

1/3 cup quick cooking rolled oats or quinoa flakes

4 Tbsp. cornstarch

3 Tbsp. lemon juice

1 Tbsp. onion powder

1 tsp. garlic powder

1 t salt

1/8 tsp. turmeric

1 Tbsp. Bragg's Amino Acids

1/2 cup green onions, finely chopped

3 cups broccoli florets, precooked

1 cup cooked spinach

1/2 cup peas, precooked

1/2 cup carrots, chopped and precooked

 

Set pie crust aside. In a blender, whiz tofu, nutritional yeast, oat or

quinoa flakes, cornstarch, lemon juice, and seasonings. Mixture should be

finely ground and smooth. Pour mixture into saucepan and add green onions.

Bring to a boil and then reduce heat, stirring constantly. When mixture

thickens, removed from heat. Gently add the precooked vegetables and spoon

filling into crust. Bake at 350 degrees F. for 30 minutes or until golden

brown. Allow mixture to stand for 10 minutes before serving. Enjoy!

 

*If gluten-free: use a non-gluten pie crust and select the quinoa option

rather than the oats.