Muffin Quiches with Veggies

Maggie Baird

INGREDIENTS

Vegan butter

  • 1 package of medium or firm tofu
  • 2 tbsp chickpea flour
  • 3 tbsp nutritional yeast
  • ¼ tsp turmeric
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp Salt – Kala Namaak, if available
  • ½ tsp pepper
  • 1 tbsp tahini (optional)
  • 1 tbsp miso paste (optional)

Vegetables of Choice – I used:

  • 2 tbsp olive oil
  • 1 shallot chopped
  • 2 garlic cloves, finely chopped
  • 1 cup chopped broccoli
  • 1 chopped orange bell pepper
  • 2 scallions
  • Grated vegan cheese: either add ¼ -½ cup to mixture or sprinkle on top (optional)

OPTIONAL INGREDIENTS
miso, tahini and grated vegan cheese.

RECIPE

Grease 12 cup muffin pan with vegan butter or olive oil & preheat oven to 350°F.

Heat oil in a skillet over medium-high heat. Add the shallot and cook for 1 minute. Add desired vegetables—I used garlic, broccoli, pepper, and scallion—and cook for a few minutes until beginning to soften.

Combine quiche ingredients in a food processor, blender, or immersion blender

If using a fork, mash very well.

Blend Tofu, add in the chickpea flour, nutritional yeast,, turmeric, onion powder, garlic powder salt and pepper.

Add tahini and miso paste if you have it, but totally optional. Blend until desired consistency.

Stir in vegan cheese (or top each one with a bit if desired)—but it’s totally not necessary.

Combine the tofu mixture with the vegetables. Using an ice cream scoop, place the mixture into 12 muffin tins. If using cheese, add it.

Bake at 350 for about 30 minutes. Tops should be lightly browned.

Remove from oven and allow to cool for at least 10 minutes. Eat and enjoy—or allow it to cool fully and freeze! When ready to eat, microwave until desired temperature…. air fry, etc.

Enjoy!