Vegan Mushroom Quiche | PCC Natural Markets

Vegan Mushroom Quiche

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Tofu, blended with olive oil and balsamic vinegar, gives this quiche the creamy taste and texture of traditional eggs.





Preheat oven to 350° F. Grease a quiche pan with margarine. Combine dry ingredients in a bowl. Add margarine and lightly work the fat and flour together. Add cold water, lightly kneading together into the shape of a ball. Let the dough sit for a couple of minutes.

Between two sheets of waxed paper, roll dough into a circle until it’s big enough to cover the pan. Trim the edges and poke some holes in the dough with a fork. Freeze the shell until hard and then put it into the oven. Bake for 12 to 15 minutes.

In a food processor combine tofu, 3 tablespoons oil, vinegar, miso, garlic and salt. Process until creamy.

Sauté mushrooms in remaining 1 tablespoon oil over medium heat for about 10 minutes. Add Marsala wine and black pepper and sauté for another 5 minutes. Sauté shallots over medium heat until translucent.

Mix everything together and transfer the filling into the cold shell. Bake for 25 to 35 minutes.

Recipe by Birgitte Antonsen, PCC Cooks instructor

More about: miso, mushrooms, spelt, tofu, whole grains


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