Recipes / Veganism

Meat-Free Monday Recipe: Broccoli, Mushroom & Tomato Tofu Quiche

Vegan Quiche image by schilfregen via Flickr (www.flickr.com_photos_29116597@N04_4274200780_sizes_z_in_photostream)

Happy Meat-Free Monday, Everyone!!  This is a lovely dish for brunch, holidays…or anytime!!

With the filling, you’ll get a nice array of colors with the green broccoli, red tomatoes and a yellow “egg” color from the turmeric.   And while it’s all about the taste, a nice presentation never hurts.

Most people are intimidated by making pie crust from scratch.  I know I was before I started making my own.  But it’s not as daunting as it appears.  This crust recipe which I got from Chef Jesse Miner in VegNews magazine is particularly easy with just 4 ingredients.  The secret to pie crust is to have all of your ingredients as cold as possible before you start mixing ingredients.  So you should put flour, butter, etc. in the fridge.  But this recipe is so easy and forgiving that you can make it with the ingredients room temperature and still come out with a fab crust.  Plus it’s always nice to be able to impress your friends by saying, “I made my crust from scratch!”  So forgo the store-bought crust and be prepared for the ooohs and ahhhs that will ensue!

Broccoli, Mushroom & Tomato Tofu Quiche

CRUST
1 1/2 cups flour
1 teaspoon salt
1/2 cup soy butter (Earth Balance)
1/4 cup to 1/3 cup water, chilled

Directions:

For the crust, in a large bowl, mix together flour and salt.  Slowly add soy butter to flour mixture.  You want to add it in tiny amounts so you are left with pea-sized balls of flour/butter.

Drizzle 1 tablespoon of water over mixture and gently work it in.  Keep adding water until you have a firm, sticky ball of dough.  But be careful not to overwork the dough or your crust will be tough.

Wrap dough in large sheet of parchment paper and refrigerate for 1 hour.

After chilled, take dough out of fridge and spread out parchment paper.  Lightly sprinkle flour on dough (so as not to stick) and on parchment.  Gently roll out dough with a rolling pin, working from the center outward.  Midway, flip dough over and lightly sprinkle flour on other side.  Continue to roll until you have a 1/4 inch thick disk of dough.

Picking up parchment paper, carefully turn dough over and lay evenly into pie plate.  Trim any excess dough with a knife.  If you see any holes, just fill them in with the trimmed dough.

FILLING
1 pound firm tofu, drained
1/2 cup plain soymilk
1/4 cup broccoli, cooked & chopped
1/4 cup mushrooms, chopped
1/4 cup tomatoes, diced
2 cloves garlic, minced
1 tablespoon nutritional yeast (you can buy it in bulk at Whole Foods)
1 teaspoon oregano
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Dijon mustard

Directions:

Preheat oven to 350 degrees.  Steam or microwave broccoli until tender.  Pour broccoli, mushrooms and tomatoes into uncooked pie crust.

In a blender or food processor, blend tofu, soymilk, garlic, nutritional yeast, mustard, turmeric, salt and pepper.  Add oregano.  Pour tofu mixture over veggies in pie crust.

Bake for approximately 40 minutes until quiche is set and crust is golden brown.  Rotate once halfway through baking so as to cook evenly.

Serves 6 | Bon appetit!

Image by schilfregen via Flickr and The Creative Commons License

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