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Serves
6-8
Author Notes
Curry spices, and new mustard greens give this vegan quiche a delectable twist. —Two Vegan Boys
Ingredients
1
1 kit silken tofu (the vacuum packed form)
1
clove of garlic, minced
1
tiny onion, chopped
1
head mustard greens, leaves only, stems eradicated
2t
or more olive oil for sauteing
1
tin chickpeas, drained & rinsed, or 1 1/2c cooked chickpeas
1 tablespoon
curry powder
1 teaspoon
salt
1 teaspoon
garam masala
1 teaspoon
crimson pepper flakes
1/4 cup
undeniable soy milk or other non-dairy milk
1
vegan pie crust, or vegan & gluten free pie crust
Directions
- Preheat your oven to 350F.
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In a skillet, warmth oil and sauté onion and garlic till still.
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Switch to a food processor with all other substances with the exception of the pie crust; purée in food processor till reasonably tender (it is probably going you’ll well maybe leave a few chunks).
- Pour into pie crust, smoothing over the tip.
- Bake for forty five-55 minutes at 350 F, till top is agency and crust is golden.
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Serve with a facet of roasted candy potatoes.
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