To learn more about the Save the Kales! half-hour television show, click here. STK! is a vegan cooking + lifestyle show which airs in Pennsylvania, and full episodes are available online.
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Sometimes you just want to indulge, ya know?
This is a (vegan!) quiche inspired by a luscious, creamy spinach artichoke dip. If you need to impress Holiday guests, tofu-fear-mongers, or just want a hearty dinner reminiscent of an old comfort food — we’ve got you covered.
Vegan Spinach Artichoke Dip Quiche (makes 2)
- 2 pre-baked vegan pie crusts (*baked about 15 minutes)
- 1 block firm tofu, water drained
- 8 oz. vegan cream cheese (one container of Tofutti brand)
- 1 tsp. garlic powder
- 1 Tbsp nutritional yeast
- 1/2 cup almond milk (unsweetened)
- 1-2 Tbsp olive oil, to sautee veggies
- 1 red onion, sliced
- 1 can artichoke hearts (not in oil)
- 1 bag spinach
Preheat oven to 350 degrees. In a food processor, blend tofu, cream cheese, garlic powder, nutritional yeast and almond milk. Add mixture to a large bowl.
In a pan, sautee the red onion in a little olive oil until soft, about 2-3 minutes. While thats cooking, chop the artichoke hearts into halves or fourths. (Don’t cut too small; you want big chunks of artichoke!) Add to the pan with onion for 1-2 minutes. Rough chop the spinach, unless you’re using baby spinach. Add spinach to the pan and cook at medium-high heat for 1-2 minutes. The spinach will get much smaller in volume once it cooks.
Add the veggies to the creamy mixture, and mix everything well. Pour 1/2 of the mixture into each pie crust. Bake for 30 minutes at 350 degrees, and the top of the quiche will start to turn golden-brown.
*I used a pack of two pre-made, frozen vegan pie crusts. Check your freezer section and read ingredients. I pre-baked these for 15 minutes at 350 degrees. Do this in the beginning and leave the oven at 350 to bake the assembled quiche.
CAN BE MADE GLUTEN-FREE using a gluten-free pie crust! One viewer wrote:
“I made two and took one to a Thanksgiving party Wed night and nobody knew it was gluten-free or vegan. In fact, a few ladies asked me for the recipe so gave them your blog address.
The second one I froze and baked it for brunch today where there were a lot of meat eaters, and the first thing gone was the quiche They almost fainted when I told them it was vegan.”
… Hey, now that’s nice to hear.
You can watch the whole half-hour episode on my Youtube Channel, which includes:
- a trip to a local natural food store for pantry staples (helpful for non-vegan holiday hosts!)
- a recipe for Spaghetti Squash with Toasted Almond-Chai Gravy
- an interview with a local animal activist
… Watch all half-hour episodes HERE.
. . xo . .