Vegan Asparagus & Mushroom (Tofu) Quiche with Hash Brown Crust


    This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes at www.littlepotatoes.com

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    Ingredients :

    • ½ bag (340g) of , coarsely grated
    • 2 tbsp (30ml) unbleached all-purpose or whole wheat flour
    • 1 tbsp (15 ml) olive oil or melted vegan butter (plus extra for greasing pan)
    • 1 clove garlic, minced
    • ½ tsp (2.5ml) salt
    • black pepper, to taste
    • 1 block (350g) of extra-firm tofu (do not press or drain)
    • ⅓ cup (80ml) nutritional yeast
    • ¼ cup (60ml) vegan cheese shreds
    • ¼ cup (60ml) fresh dill
    • 1 tbsp (15ml) ground flaxseed (or sub with finely ground chia seeds)
    • 1 tbsp (15ml) unsweetened non-dairy milk
    • ½ tsp (2.5ml) finely ground black salt (a.k.a. kala namak)
    • ¼ tsp (1.25ml) dried oregano
    • black pepper, to taste
    • 1 tbsp (15 ml) olive oil or vegan butter, divided
    • 1 ½ cups (375ml – 100g) sliced white button or cremini mushrooms
    • approx. 12 spears of asparagus, ends trimmed
    • ½ cup (125ml) diced yellow onion (approx. ½ onion)
    • 2-3 tbsp (30-45ml) vegan cheese shreds, for topping

    Instructions :

    1. Preheat oven to 450°F (232°C).
    2. In a medium-sized bowl, combine grated Little Potatoes, 2 tbsp flour, 1 tbsp olive oil, minced garlic, ½ tsp salt, and black pepper. Mix well to develop the gluten in the flour. (Developing the gluten binds the grated potatoes and makes for a crust that will slice cleanly, without falling apart.)
    3. Using your hands, press the potato mixture firmly into a dark pie plate or tart pan. A dark metal pan is best, it helps the crust crisp and brown properly.
    4. Bake for 20-25 minutes. While the crust bakes, begin preparing the filling. The crust is cooked once the potatoes have browned and appear crisp.
    5. In a food processor with blade attachment, add extra-firm tofu (broken into 4-6 large chunks), ⅓ cup nutritional yeast, ¼ cup vegan cheese shreds (optional, but recommended), ¼ cup fresh dill, 1 tbsp ground flaxseed, 1 tbsp unsweetened non-dairy milk, ½ tsp black salt, ¼ tsp dried oregano, and black pepper to taste. Process on high, scraping down the sides as needed, until the mixture forms a ball. Set mixture aside. Avoid adding extra liquid to help blend the mixture, it’s best if the filling is slightly dry rather than too wet. The sautéed vegetables will add more moisture once they’re mixed into the filling.
    6. In a skillet/frying pan, heat ½ tbsp olive oil over medium-high heat. Once the oil is hot, add the halved asparagus spears and cook briefly, until the stalks are bright green and just slightly tender. Remove asparagus spears and set aside.
    7. If needed, add an additional ½ tbsp olive oil to the skillet. Sauté the onion and chopped asparagus for 2 minutes, stirring often, until the asparagus is bright green and the onion starts to become tender and translucent.
    8. Add the sliced mushrooms, stir, and saute until the mushrooms begin to release their liquid and become tender. Do not overcook.
    9. Gently stir the sautéed vegetables (onion, chopped asparagus, and mushrooms) into the filling mixture.
    10. Once the hash brown crust is cooked, lightly grease the edges of the pan with olive oil or melted vegan butter. Spread the tofu filling evenly over the crust.
    11. Decorate with halved asparagus spears and sprinkle with 2-3 tbsp vegan cheese shreds (optional).
    12. Bake at 400°F (204°C) for 25-30 minutes or until the filling appears golden-brown and the vegan cheese is melted (if using).
    13. Allow the quiche to rest for 10 minutes before slicing into 8 pieces. Enjoy!

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