Vegan mushroom quiche with small salad Recipe

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onions are translucent.

Add Vegetables

Stir in the sliced mushrooms and cook until they are soft. Add the chopped spinach and cook until wilted. Remove from heat.

Blend Tofu Mixture

In a blender, combine silken tofu, nutritional yeast, turmeric, salt, and black pepper. Blend until smooth and creamy.

Combine Mixtures

In a mixing bowl, combine the sautéed vegetables with the tofu mixture. Stir until well combined.

Fill the Crust

Preheat the oven to 350°F (175°C). Pour the mixture into the vegan pie crust and spread evenly.

Bake

Bake for 30-35 minutes or until the quiche is firm and slightly golden on top. Let it cool slightly before slicing.