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Vegan mini quiches

Prep time: 10 minutes

cook time: 20-30 minutes

Servings: 4


-1 package medium firm tofu, blended

-1 tbsp/15 ml olive oil

-1 clove garlic, minced

-1 cup/ 250 ml red bell pepper, diced

-1 cup/250ml mushrooms, chopped

-1 cup/ 250ml spinach, chopped

-1 green onion stalk

-1tsp/ 5 ml rosemary, minced

-pinch ground pepper

-1/2 tsp/ 2 ml salt

-2 tbsp/ 30 ml nutritional yeast

-1 tbsp/15 ml cornstarch

-1 tsp/ 5ml tahini

-1/4 tsp/1 ml onion powder

-1/4 tsp/ 1 ml tumeric


  1. Preheat oven to 350F/176C. Lightly grease muffin tins with cooking oil spray.

  2. Heat oil in a large. Saute garlic, bell peppers, mushrooms, and broccoli over medium heat until the mushrooms just begin to exude juice. Stir in green onions, rosemary and black pepper. Remove from heat and set aside.

  3. Use a food processor or blender, blend together tofu, nutitional yeaast, cornstarch, tahini, onion powder, tumeric, and salt. Blend until completely smooth. In a bowl, gently mix together the blended tofu mixture with the sauteed vegetable until well combined. Spoon equal portions of the mixture into the muffin tray and place in the oven.

  4. Bake for 20-30 minutes or until tops are golden brown and a knife comes out clean. Remove from oven and let cool for 5 minutes before serving. Serve!

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