Oh Yum: Vegan Quiche

Oh Yum: Vegan Quiche

So we had a request in the group to come up with a savory breakfast that could be taken on the go. In our version we did them as single serve in medium sized ramekins, but you could do these in muffin tins, or in a whole pie pan if you prefer. I also made a couple of adjustments to the recipe, removing the tomatoes and swapping in mushrooms (we, here at the test kitchen have serious tomato sensitivities and we wanted to taste this baby!), and slicing the potatoes extra thin using a mandoline slicer. You could use a regular pie crust, or even go crustless if you want to avoid all the fuss. I loved the look of the sweet potato plus the extra healthy goodness.

We found this delightful recipe at Nutritional Foodie, tested it, and loved it. Here’s what you’ll need to have on hand:

2 medium sweet potatoes

1 tsp olive oil

1 small yellow onion (finely chopped)

2 minced garlic cloves

1 cup cherry tomatoes (halved)

4 cups spinach

12 oz FIRM silken tofu

3 Tbsp nutritional yeast

1 Tbsp olive oil

1 garlic clove

¼ tsp sea salt

¼ tsp pepper

¼ tsp ground sage

Chopped green onion for garnish (optional)

Now, go grab the recipe from Nutritional Foodie and get this baby in your oven ASAP! You won’t be sorry!

Note: you can add or remove any ingredients you like to truly customize this recipe. Don’t like tomatoes? No problem! Prefer broccoli? Go for it! You can make this so many different ways, so get in the kitchen and get creative!

One Year!

One Year!

Where do you get your protein?

Where do you get your protein?