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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 285.9
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 466.2 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 12.6 g

View full nutritional breakdown of Roasted Vegetable Vegan Quiche calories by ingredient
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Roasted Vegetable Vegan Quiche

Submitted by: GINAKINA

Introduction

This is adapted from 'Fat Free Vegan' blog: http://blog.fatfreevegan.com/2008/03/aspar
agus-and-mushroom-quiche-with.html


I don't like mushrooms, so I wanted to do something different, PLUS I searched for vegan quiche on here yesterday and only got one result, the rest being painfully vegetarian, so I thought this would be a good addition.
This is adapted from 'Fat Free Vegan' blog: http://blog.fatfreevegan.com/2008/03/aspar
agus-and-mushroom-quiche-with.html


I don't like mushrooms, so I wanted to do something different, PLUS I searched for vegan quiche on here yesterday and only got one result, the rest being painfully vegetarian, so I thought this would be a good addition.

Number of Servings: 4

Ingredients

    1 bunch fresh asparagus
    1/2 sweet red pepper
    1 cup eggplant, quartered and sliced
    1/4 cup shallots
    1/4 cup plain soymilk
    2 tbsp nutritional yeast
    1 tbsp cornstarch
    1 tsp tahini
    0.5 tsp onion powder
    0.25 tsp tumeric
    1 clove garlic
    12 oz lite silken tofu
    1/2 cup raw brown rice
    3/4 tsp salt

Directions

1. Start the brown rice cooking and preheat oven to 450 degrees.

2. Roast asparagus, eggplant, and peppers in preheated oven.

3. Saute shallots and garlic until tender.

4. Spray quiche pan or pie plate with cooking spray.

5. Blend tofu, tumeric, nutritional yeast, salt, tahini, onion powder, soymilk and cornstarch in blender.

6. Add all ingredients (including brown rice) to greased quiche plate.

7. Decrease oven temperature to 350, cook for 1 hour.

Number of Servings: 4

Recipe submitted by SparkPeople user GINAKINA.






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