Vegan Mushroom Broccoli Quiche
This recipe is not only heavenly in flavor, but is made with pure ingredients, making it the healthiest quiche recipe out there. This recipe is Gluten free, Oil free, Dairy free, High fiber, High protein, Vegan, and loaded with healthy vegetables. This recipe is also great for meal prepping, or making a special breakfast for Holidays, or whenever you have company over!
Happy hump-day everyone! Today I had a ton of fun in the kitchen creating this recipe. This was a recipe I really did not have a solid plan going into, but it ended up turning out absolutely fantastic. It's times like this when I successfully veganize something that is traditionally made with almost purely animal products that I wonder how people still aren't vegan. I know people have their preferences, but if you are not vegan, just try a vegan recipe out every once in awhile, it's fun to play around and see what you can create, plus it will save you and some animals :).
I am honestly so excited to share this recipe with you all. I had so much fun creating it, it was one of those refreshing times when you remember why something makes you so happy. I personally have been very busy recently, and do not have much time to do the things I enjoy most in life, but today I set aside some time, and it was amazing. I love food, clearly, so whenever I cook I am extremely happy. I just want to remind everyone how important it is to set aside time to do the things you love. My favorite quote ever is "Always find time for the things that make you happy to be alive", and I have really focused on living by that quote over the past 2 years, and it has turned my life around.
I know this sounds crazy to get into your happiness when talking about a quiche recipe, but that's how my brain works. If you love cooking this is a recipe for you. It is easy and doesn't take a lot of time, but is fun and creative!
In the introduction I mentioned how this recipe is great for meal prep. I wanted to make sure that this recipe wouldn't do the two things that traditional quiches do while they sit in the fridge, and that is dry up and get soggy. Since I utilized tofu and psyllium husk, the quiche holds its shape very well, and doesn't get wet and soggy since you press out most the liquid before cooking.
You may be wondering how I achieved this beautiful yellow color without overpowering this recipe with that turmeric flavor. That is because I utilized Rawnice yellow powder. I am currently obsessed with their products. I don't know about you, but bright colors always draw my attention. I love anything with sprinkles, rainbows, you name it I'm obsessed. Rawnice gives you the ability to still enjoy all these colors, without putting the toxins from traditional brightly colored foods into your body. All their colors are extracted from superfoods, so not only are you making your food fun, but you are also putting good ingredients into your body! I do have a discount code if you want to check out their store and get some money off! "NATURALVEGAN15" for 15% off at https://www.rawnice.com/collections/all-products
The last thing I want to mention is a quick little highlight of the ingredients of this recipe. One of my favorite things, which you can probably already guess is that this recipe is high in fiber! A traditional quiche has MAYBE and that's a big maybe 1g of fiber, and that is only if it is a vegetable quiche which has small amounts of spinach. This quiche however is filled with ingredients that contain fiber. I have been doing tons of reading, and I constantly read about how important fiber is for your overall health. That is why a lot of my recipes have been higher in fiber recently. Not only is the fiber a bonus in this recipe, but also just the amount of vegetables. Let's be real most the world needs to increase their vegetable intake, so whenever we can add more vegetables to our diet, why not! There are also plenty of ways to switch this up, or add extra vegetables. My suggestions would be carrots, spinach, kale, bell peppers, cauliflower, etc. I am not usually a savory breakfast person, but I can't say no to this one!
Total Time: 40 Minutes
- 1 GF Pie crust
- 1 Block extra firm tofu
- 1/2 Cup nutritional yeast
- 1 Teaspoon liquid aminos
- 2 Tablespoons psyllium husk
- 1/2 Tablespoon tapioca starch
- 1 Teaspoon thyme
- 1 Teaspoon garlic powder
- 2 Tablespoons coconut milk
- 2 Crowns broccoli
- 1 Onion
- 3 cloves garlic
- 1 Cup mushrooms
Start by preheating your oven to 400 and defrosting your pie crust or dough. There are plenty of GF and whole wheat options available at stores.
Next press your tofu.
While the tofu is pressing place the crust in the oven for the initial bake, following the instructions on the package.
Next in a saute pan add some water and saute your onions and garlic together. Followed by your mushrooms and broccoli, ensuring that everything is chopped up into small pieces.
Next add the tofu and remaining ingredients into a blender, and blend just until smooth. Once the water has cooked out of your vegetables add your tofu mixture and cook until it becomes eggy and the vegetables are coated.
If you have not already remove your pie crust from the oven and pour tofu mixture into the pie pan. Spread around so that the surface is flat, and place back into the oven for 15 minutes. You may want to broil it at the end for a minute just to get that beautiful crisp top. Allow to cool for 10 minutes, and enjoy!