Kale and Mushroom Vegan "Quiche"

Made with kale, mushrooms, tofu, and nutritional yeast, this vegan alternative to quiche is easy to make and full of flavor.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 221 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground turmeric
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast
• 2 cloves garlic, diced
• 1 medium red onion, diced
• ½ teaspoon salt, or more to taste
• 1 (9 inch) vegan pie crust
• 4 cups chopped kale
• 1 (12 ounce) package extra-firm tofu, diced
• 1 (8 ounce) package button mushrooms, diced
• 3 tablespoons dry vegan egg replacer

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate.

Step 2

Heat olive oil in a large skillet over medium heat. Saute garlic until slightly toasted, about 2 minutes. Add mushrooms, kale, and onion; saute until leaves are wilted and onion is translucent, about 5 minutes.

Step 3

Combine tofu, egg replacer, Dijon mustard, nutritional yeast, lemon juice, onion powder, garlic powder, turmeric, and salt in a food processor. Blend until smooth. Pour into a bowl and fold in kale mixture.

Step 4

Pour mixture into the pie crust and level the top with a spatula.

Step 5

Bake in the preheated oven until center is firm and top is golden, 30 to 40 minutes. Cool for 10 minutes before serving.