Crustless Vegan Quiche Lorraine

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Perfect for an easy breakfast or brunch, this crustless vegan quiche lorraine uses tofu for an eggy texture that’s packed with plant-based protein! (gluten-free option)

Ingredients

extra virgin olive oil for greasing the pan
16 ounces firm sprouted tofu, pressed and drained
¾ cup vegetable stock
¼ cup nutritional yeast
1 tablespoon freshly squeezed lemon juice
1 tablespoon tapioca starch
1 teaspoon garlic powder
1/2 teaspoon turmeric (for color)
sea salt & black pepper to taste
1 cup vegan bacon (I prefer tempeh bacon), diced
1/2 cup sliced green onions, plus additional for garnish
½ cup vegan shredded cheese

Instructions

View the full recipe at Pickles & Honey →