Vegan spinach quiche for brunch or lunch on Meatless Monday
Yes, an eggless quiche is possible -- and quite delicious -- if you're daring enough to try to make one. This easy recipe features a pressed quinoa crust for extra protein -- and make sure you're using organic tofu so you don't get any GMO nastiness.
See also:
- Falafel with tahini sauce for a Mid-East treat on Meatless Monday
- Vegan pancakes for a fast and delicious breakfast on Meatless Monday
- Edamame and corn salad for an easy lunch on Meatless Monday
You will need:
1/4 cup uncooked quinoa
1/2 cup water
2 tablespoons whole-wheat pastry flour
2 tablespoons ground flaxseed meal
1 1/2-2 tablespoons chopped thyme
1 package firm tofu
1 lemon
10 ounces fresh spinach
1 clove garlic
1 teaspoon turmeric
1/4 teaspoon cloves
1/4 cup nutritional yeast
1 tablespoon Dijon mustard
1/4-1/2 cup pine nuts
Vegan butter (Earth Balance is best)
Salt and pepper to taste
1. Measure out 1/4 cup quinoa into a fine mesh strainer.
Rinse quinoa thoroughly.
Place quinoa in a small saucepan with 1/2 cup water.
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