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Vegan Broccoli Quiche

Vegan Broccoli Quiche

5 from 1 vote
Emica D.
Course: Lunch/ Dinner
Cuisine: American
Keyword: vegan broccoli quiche
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 386kcal
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Ingredients  

  • 1 ¼ cup whole wheat flour
  • 125 g vegan butter
  • 2 tbsp water
  • ¼ tsp salt
  • 500 g fresh or frozen broccoli chopped
  • 1 medium-size onion chopped
  • 350 g silken tofu
  • 2 cups soy yogurt
  • ½ tsp turmeric
  • 3 tbsp nutritional yeast
  • 1 tsp salt
  • pinch of black salt kala namak

Instructions

  • Preheat oven to 440℉ (225℃)
  • To make the crust, add whole wheat flour, chilled vegan butter, and salt in a large mixing bowl.
  • Use your hands to work the butter into the flour gradually. Add the water and knead until dough starts to hold together.
  • Press the pie dough out into the bottom and sides of the pan.
  • Bake the crust for 10 minutes.
  • While the crust bakes, saute the chopped onion and broccoli until onion is tender.
  • In a large bowl, add the tofu block and use a fork to mash the tofu.
  • Add soy yogurt, turmeric, nutritional yeast, salt and a pinch of black salt and stir all together.
  • Stir in sauteed onion and broccoli into the mixture and pour into crust.
  • Bake for 25-30 minutes.
  • Let cool briefly before cutting. Serve with fresh salad.

Nutrition

Serving: 1g | Calories: 386kcal | Carbohydrates: 40g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Trans Fat: 3g | Sodium: 536mg | Fiber: 7g | Sugar: 12g
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