This vegan mushroom and spinach quiche is extremely comforting. Because of its high protein and vegetable content, this dish is both nutritious and satiating. This recipe is easy to make, and you can change it to suit your tastes by using different vegetables than the ones listed below. Delicious and wholesome food can be had no matter what time of day it is, whether breakfast, lunch, or dinner.

Ingredients for Vegan Mushroom and Spinach Quiche:

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup vegan butter, cold and cubed
  • 4-6 tbsp ice-cold water

For the filling:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 2 cups baby spinach
  • 1 block (14 oz) extra-firm tofu, drained and pressed
  • 1/4 cup nutritional yeast
  • 2 tbsp cornstarch
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions for Vegan Mushroom and Spinach Quiche:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Flour and salt should be combined in a big bowl and stirred. Add the vegan butter and incorporate the ingredients with a pastry cutter or your fingertips until the texture of the mixture resembles that of gritty sand.
  3. Add the water that has been chilled to the point where it is ice cold, one tablespoon at a time, until the dough comes together.
  4. Put the dough into a quiche pan with a diameter of 9 inches and pierce it all over with a fork.
  5. Bake for 15 minutes, after which remove from the oven and set aside to cool.
  6. The olive oil should be heated in a large skillet over medium heat. Cook the onion and garlic for about three to four minutes, or until they become tender.
  7. After adding the mushrooms, continue to cook them for around 5 to 7 minutes, or until they start to brown and release their liquid.
  8. After adding the baby spinach, continue to boil it for about two to three minutes, or until it has wilted.
  9. Combine the tofu that has been drained and pressed together with the nutritional yeast, cornstarch, turmeric, paprika, salt, and black pepper in a blender or food processor. Mix together until it is silky smooth and creamy.
  10. Blend the vegetables until they are completely blended after adding them to the blender.
  11. Spoon the ingredients into the prepared crust for the quiche once it has cooled.
  12. Bake for about 40 to 45 minutes, or until the filling is firm and the top is a golden brown color.
  13. Wait a few minutes before slicing and serving the dish after allowing it to cool down.

This vegan Mushroom and Spinach Quiche is a scrumptious recipe that can be served for breakfast, lunch, or dinner. It is packed with of nutritious mushrooms and spinach. The crust is flaky and crunchy, while the inside is jam-packed with vegetables and protein. This recipe is simple to create, and you may adapt it to include any vegetables that you like most. Hence, whether you are vegan, vegetarian, or just searching for a nutritious and delectable lunch, give this quiche a try, and you will be able to enjoy a dish that is both comfortable and fulfilling.

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Hello there! Hello, my name is Eleonora, and I'm a health- and fitness-obsessed foodie. My dietary adventure began when I was around 14 years old because of my impaired immune system and the loss of a spleen when I was 5 years old. The last three decades of my life have been spent learning about alternative medicine and nutritional therapy on my own accord, driven by my curiosity about my own situation. The natural world around us is full of resources for physical and mental wellness, and I'm here to share what I've learned in the hopes of inspiring others to do the same.


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