Vegan Quiche

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I love quiches!! I think they’re an awesome invention for a fast, easy, colorful and full meal. Quiches are normally made with eggs or egg whites, which, you can use if you’re not vegan but this recipe is for VEGAN egg quiches.

We eat eggs in our house but mostly just the kids, I would say my husband and I might eat one egg a month, if that; but if we go out and something has egg in it, we won’t completely go out of our way to avoid it.

When I heard there was such a thing as “vegan egg” I knew I wanted to try it. “Follow Your Heart” brand came up with this magical product (made out of algae-based ingredients) and I will say it does taste extremely close to the real thing. It has the fluffy consistency, the color and even the smell, it might just vary a bit on the flavor if you eat it by itself. That’s why it’s perfect for making frittatas, quiches or scrambles because you mix in other delicious ingredients and BOOM you have eggs!

Here is the recipe for a Vegan Quiche with sausage and veggies. It serves 5.

~1/2 pack of vegan eggs (equivalent of 6 eggs)

~1 tbsp olive oil

~1 vegan sausage (I use apple-sage sausage from Field Roast)

~1/2 chopped red bell pepper

~2 minced garlic cloves

~1 cup chopped spinach

~1/4 finely chopped onion

~1 cup cherry tomatoes cut in half (or chopped regular tomato)

~Organic whole wheat pie crust (I use Wholly Wholesome brand)*

~Salt and pepper

~Nutritional yeast (optional to make it cheesy)

In a bowl make vegan eggs according to package instructions (add water and whisk)**. In a pan add olive oil and sauté garlic, onion, bell pepper and sausage. After a few minutes and when juices are released, add tomatoes, salt and pepper and toss for a minute or two, then add spinach and toss for a minute or so making sure the spinach doesn’t wilt too much.

Pour eggs and veggie-sausage sauté in to the pie crust and stir to make sure it’s evenly distributed. Bake in the oven at 380 degrees for 50-55 minutes until top is firm and you don’t see liquid still floating around.

Take out, slice and serve.

*If you don’t have or don’t want to use a pie crust, pour quiche mixture in to a baking dish  sprayed with olive oil so it doesn’t stick and bake the same way.

**If you’re using real eggs, whisk eggs with a splash of non-dairy milk instead of the vegan egg.

A perfectly beautiful quiche, no egg, no dairy, no meat and all the goodness and nutrients you want!

Enjoy!

 

 

Grilled Vegetable and Pesto Sandwich…


Yesterday was “baking day” at our house. Basically any day my son wants to wear his apron and asks me to wear mine so we can cook together, we bake. I was craving some rustic style bread but didn’t want to leave the house to buy some so fresh baked bread was the obvious choice.

I made bread once before and it turned out so perfect that I used the same recipe yesterday. It’s this Whole Wheat Artisan Bread from www.cesraskitchen.com, it’s vegan, only 10 ingredients, all natural, healthy and oh so delicious.

What better thing to make with fresh hearty artisan bread than fancy sandwiches. Fancy doesn’t necessarily mean complicated or expensive, these sandwiches only use a few ingredients but they look and taste fabulous.

Heres what you need:

~Bread loaf of choice, sliced (click link above for artisan bread recipe)

~Tomato slices (2 per sandwich)

~Onion slices

~1 red bell pepper cut in thick slices

~1/2 avocado

~Portobello mushroom caps (1 per sandwich)*

~Tofu block, sliced (optional if you don’t want only veggies or, like in my case, my husband is allergic to mushrooms)

~Vegan pesto spread (I modified a recipe from www.eatdrinkdhrink.com, check recipe below)

On a pan add oil and grill your veggies until tender and a bit blackened (onion, bell pepper, tomato, portobello). Portobello should feel tender and soft to touch. In another pan add oil and sear the tofu slices until both sides are crispy and golden.

To assemble sandwich spread the pesto on one slice of bread (both slices if you want more flavor), place grilled veggies on top {I used portobello on one sandwich and tofu on another}.

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On the other slice add avocado slices and close sandwich.

Done and ready to eat!!

*Recipe for vegan cream cheese pesto butter:

In a blender add basil, spinach and parsley with a splash of olive oil and blend until combined. In a pot melt vegan butter, add minced garlic and cook for a few minutes. Remove pot from the stove, add the basil mix and a couple of spoons of vegan cream cheese. Stir everything together.

Original spread recipe:

Vegan Pull Bread

So you see, sandwiches can be fancy and easy at the same time, and most important, healthy and filled with goodness.

Portobello Sandwich

Seared tofu sandwich