Wednesday, April 17, 2013

tomato and olive vegan quiche

This isn't the traditional quiche,  it's creamy and flavorful but it has savoury Italian hints and salty cheesy undertones.  In other words,  it's a delicious party of flavor in your mouth. I will definitely incorporate this dish into our monthly meal plan! 

8oz firm tofu
14.5 oz can of organic diced tomatoes basil and garlic flavored
1tbsp better than bullion
drizzle of worchestershire and brags
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black salt
1/2tsp pepper

blend ingredients above. In a crusted pie pan, add
2 small broccoli florets chopped
1 large kale leaf ripped into pieces
1 green onion shoot chopped
pour tofu mixture over vegetables, lightly swirl with a spoon until evenly dispersed. Poke
black olives in top going in a circle. sprinkle with nutritional yeast, garlic powder, rosemary, and basil. cook covered at 375 for 1.5 hours or until firm but still slightly jiggly. Serve and enjoy!

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