Tomato Onion Quiche

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REAL men and women eat quiche. Vegan Tomato Onion Quiche.

Basic Wheat Crust (or use your own favorite recipe)

3/4 cup white flour and 3/4  cup whole wheat or 1/1/2 cups white flour
1 stick (1/2  cup) vegan butter (We use Earth Balance)
Ice Water, 6-8 tablespoons

Filling

One cup organic diced tomatoes (one half of a 15 oz can salt-free tomatoes)
1 small onions finely chopped
1/2 cup raw cashews, soaked in water for 1-4 hours
1 12-16 ounce package Tofu (silken will make a creamier filling, regular tofu will give more of a ricotta cheese texture)
1 tablespoon olive oil
2 Tablespoons Red Star Nutritional Yeast, vegetarian support formula
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or more to taste
dash pepper
One large organic tomato sliced thinly in half moons

Cut vegan butter into flour and knead dough. Add 2 – 3 tablespoons of water at a time until dough is moist and elastic. Roll out dough on a floured cloth to a round for an 8” pie plate. If the dough is too crumbly you can add more water or just press it into the plate.

In a large frying pan, turn heat to medium. Add oil and saute onions until transparent and lightly browned, stirring occasionally. Remove from heat. Blend onions, tomato, tofu and cashews in a food processor. Start by pulsing, then once everything is mixed, puree until smooth. Add salt, pepper, onion and garlic powders. Pour over crust. Garnish top with sliced tomatoes. Bake at 375F for 40 minutes or until filling is firm and crust is nicely browned.

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