NEW VIDEO: Vegan (Eggless!) Quiche. Yes, Really.

I first learned about the technique of combining tofu and nondairy milk to use as an egg-like mixture from what may have been my first cookbook, The Garden of Vegan by Sarah Kramer and Tanya Barnard. They sit there on the cover having a picnic in vintage dresses and pretty tattoos and inside all of the recipes are sassy and 1950’s kitschy clip art is found on every page.

The great thing about this quiche recipe is that once you have learned the basic “egg filling” ratio – 1 cup of tofu blended with 1/3 cup nondairy milk – you can pretty much add anything else you’d like and make your own recipe!

I made this quiche based on what ingredients I had on hand and what I thought would look pretty and colorful. Get creative with spices and veggies. *Note that using some turmeric will make the mixture yellow and look more like eggs if that’s what you’re going for.

WATCH THE VIDEO BY LEHIGH VALLEY MIRROR (below):

INGREDIENTS:

  • 1 premade pie crust (read ingredients! or make one from scratch)
  • 1 small onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 Tbsp olive oil
  • 1/2 red bell pepper, chopped
  • 5-8 mushrooms, chopped
  • 1-2 Tbsp soy sauce (or Tamari or Bragg’s)
  • about 2 tsp. dried basil
  • 1/2 block (one cup) extra firm, or firm, tofu
  • 1/3 cup nondairy milk of choice (I use almond milk)
  • 1 Tbsp turmeric
  • 2 Tbsp nutritional yeast
  • 2-3 green onions, chopped
  • salt to taste
  • about 12 stalks of asparagus (to garnish the top)
  • 5-7 grape tomatoes (to garnish the top)

Save the Kales on Lehigh Valley Mirror

Preheat oven to 350 degrees. Add olive oil, onion and garlic to a pan and sautee about 4 minutes until the onions start to become translucent. Add red pepper, mushrooms, soy sauce and basil. Mix everything and let cook until veggies just start to soften, another 5-7 minutes.

Press the water out of the tofu. (For this recipe you only use half the block, so put the rest in a container of water and put it back in the fridge.) Put tofu in a food processor with the nondairy milk. Blend until smooth.

Save the Kales Vegan Quiche on Lehigh Valley Mirror

Add tofu mixture to a large bowl along with the veggie mixture. Add turmeric, nutritional yeast, green onions and some salt to the bowl and mix everything together. Add to the pie crust and spread out evenly.

Place asparagus stalks on top along with the tomatoes in a pretty pattern, if you choose to use them. (You can also just make them part of the veggie mixture.) Bake for 35-40 minutes at 350 degrees. The top will get golden brown.

Save the Kales Vegan Quiche

*TIP: Often times premade pie crusts are sold in twos. This recipe also only takes 1/2 a block of tofu. If you have some extra veggies and spices, you can easily make two quiches instead of one!

BONUS: The extra tip in this video is about using olive oil to remove your eyemakeup! Check it out around the 6:30 minute mark.

Advertisements

TOAD IN THE HOLE (vegan): Breakfast Food with Funniest Name gets a Plant-Based Makeover

Growing up in a Polish household meant I ate my fair share of “Pigs in the Blanket”, but it was only a few years ago while visiting Brooklyn that I discovered Toad in the Hole. 

Are you done giggling? No? That’s ok, read on… the folks I was with (two of which lived in Brooklyn) took us to Flatbush Farm for Sunday brunch, and while I was happy and satisfied with tofu scramble and greens, I couldn’t stop staring at my friend’s plate – her Toad in the Hole dish looked like a little handmade craft project more than a breakfast, a circle carved in the toast and an egg fried right into the middle.

Parker Posey came in and ordered it, too. I can verify at least the first half of that statement. Anyway.

I never knew you could make this vegan (fried eggs are, um, half of it after all) but that’s only because I had a lapse in memory and momentarily forgot that you can make a vegan version of nearly anything. This proves it.

Vegan Toad in the Hole, photo by VKRees

Last week I found this photo of a Toad in the Hole dish from a food blog… and as I continued to read I was shocked (along with many other people, as per the comments) that THIS DISH IS NOT MADE WITH EGGS. Go on, look at that photo. Amazing, right?

I had to do it for myself! So here’s my successful attempt to make the recipe from the VKReesPhotography Blog. (I highly encourage you to read the whole post  – not only for the breathtaking food photography, but to see a nearly concise list of all the other funny names people have for this dish, including: Birdie in a Basket; One-Eyed Jack; and the curious Elephant Tracks.)

VEGAN TOAD IN THE HOLE

INGREDIENTS

  • 1 cup extra firm (or firm) tofu
  • 10 – 15 Tbs unsweetened nondairy milk
  • 1 cup Kabocha squash, steamed (*I roasted butternut squash)
  • 1 Tbsp turmeric, optional
  • 5-6 pieces of bread
  • Salt + Pepper
  • Vegetable Oil

*Do this ahead of time! I used a butternut squash as that’s what I had on hand. Cut in half, brush the inside with olive oil, and roast in the oven for an hour at 350 degrees. Allow to cool at least 15 mins to make it easier to handle.

.

One cup of tofu is about half a block. Cut into a few thick slices and lay on a towel to press out the water. Add to a food processor along with 5 TBSP of nondairy milk, and process until silky smooth but not too thin.

.

Put in a bowl and set aside. Do the same with the squash – one cup of squash plus 5 TBSP nondairy milk. I added some turmeric and a little salt to the mix. Set aside in a bowl.

.

Place your slices of bread on a flat surface. Using a drink glass, press the rim of the glass into the bread to cut a hole in the middle.

.

Heat 1 TBSP olive oil in a pan on medium heat. Place the bread in the pan, and fill the bread with the tofu mixture. Let it cook 5-6 minutes until the bottom of the tofu is cooked and firm. Flip and let the other side cook.

.

Use a spatula to plate the bread. Put a dollop of the squash mixture on top to make a “yolk”. Season with salt and cracked pepper. (And hot sauce.)

Vegan Toad in the Hole breakfast

Looks convincing, right? I was surprised at house easy this was. This would be SUCH an impressive dish for a large brunch party.

Once again, I can’t take credit for the recipe as I found it HERE and this person deserves allllll the credit, but I hope you will try this and let us know what you think!