Vegan veggie quiche with sweet potato crust with a secret ingredient. Wholesome, healthy, filling and delicious…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 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
Preparation Method
- Preheat oven to 375 degrees. Spray the bottom of a 9 inch (standard) pie dish with nonstick cooking spray.
- Peel and slice your sweet potatoes into ⅛ inch rounds.
- Layer your dish with the rounds to form a “crust”.
- Slice rounds in half to form the upper layer.
- Spray the sweet potatoes well with non-stick cooking spray & sprinkle with sea salt and pepper.
- Bake for 20 minutes.
- While the sweet potato crust bakes start on your veggies.
- In a medium skillet over medium/high heat your oil and add your onions.
- Sautee for a minute, then add the garlic and halved tomatoes.
- Cook for 2 more minutes. Add spinach and cook until fully wilted. Remove pan from heat and set aside.
- To make your tofu filling blend the tofu, nutritional yeast, olive oil, garlic, s&p and ground sage in a food processor or blender.
- Blend until completely smooth.
- Add the tofu filling to the veggies and mix gently until fully combined.
- Once your potato crust is done cooking add your filling and smoothing out the top.
- Bake for 30 minutes or until the filling is just starting to brown.
- Remove from the oven and let sit for 5 minutes.
- Slice and serve.
Enjoy it!!
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