Vegan tomato basil Quiche

Flaky gluten free crust filled with tomatoes basil fresh garlic, sauteed mushrooms & shallots. This Vegan tomato basil quiche is so good you will not even know it’s plant based!
The quiche filling is a creamy savory mix of chickpea flour, spices baked tofu, coconut cream and few scoops of vegan protein powder to amp up the protein!

For crust dry ingredients:
3 cups Bob’s red mills GF Pie crust mix
1/4 cup garbanzo flour
1/2 tsp xanthum gum
1/4 tsp baking powder
1/2 tsp salt
cooking oil spray

For crust wet ingredients:
12 tbsp chilled vegan butter
3/4 cup unflavored unsweetened coconut yogurt. alternately make your own yogurt by mixing 3/4 cup full fat coconut milk with 1 tsp vinegar and let sit 5 minutes

For “egg” filling:
1 cup garbanzo flour
2 scoops vegan fermented protein powder (link below)
1 cup + 2 tbsp water
1/2 tbsp oil
5 tbsp dry nutritional yeast
1 tsp salt
1/8 tsp stevia powder
1/4 tsp cumin
1.5 tsp onion powder
1 tsp garlic powder
12 oz baked tofu (usually this would be 2 packages)
1 cup coconut cream
1 tbsp miso paste

For veggies:
8 oz baby bella (crimini) sliced
1/2 cup shallots or onions
1 cup seeded Roma tomatoes chopped into 1/4″ squares
1 extra Roma tomato very thinly sliced horizontally into rounds
1/2 cup chopped fresh basil
3 garlic cloves minced or grated finely
1/2 tbsp oil

View the full recipe at Pure Foods Blog →