Crustless Mini Quiches from Fat-Free Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil (or some cooking spray)2 tsp minced garlic1/2 cup bell pepper1 cup chopped mushrooms1 tbsp minced chives1/2 tsp dried rosemary (crush between your fingers)1/2 tsp smoked paprikablack pepper to taste1 12.3-ounce package lite firm silken tofu, drained of water1/4 cup plain ricemilk (or other nondairy milk)2 tbsp nutritional yeast1 tbsp cornstarch1 tsp tahini1/4 tsp onion powder1/4 teaspoon turmeric1/2-3/4 teaspoon salt
1. Preheat oven to 375 degrees. Spray a muffin tin with cooking spray or (preferred) use silicone baking cups.
2. Heat the oil in a skillet and saute peppers, mushrooms, and garlic until mushrooms start exuding juices (about five minutes). Add chives, rosemary, paprika, black pepper to taste, and remove from heat.
3. Blend everything that's left in a food process until smooth. Combine the tofu mixture with the veggies and divide into muffin pan. Cook for 20-30 minutes or until a toothpick inserted into the middle of a quiche comes out clean.
Serving Size: Makes 12 mini quiches. One serving is 3 quiches.
Number of Servings: 4
Recipe submitted by SparkPeople user QUARKTOTHEMAX.
2. Heat the oil in a skillet and saute peppers, mushrooms, and garlic until mushrooms start exuding juices (about five minutes). Add chives, rosemary, paprika, black pepper to taste, and remove from heat.
3. Blend everything that's left in a food process until smooth. Combine the tofu mixture with the veggies and divide into muffin pan. Cook for 20-30 minutes or until a toothpick inserted into the middle of a quiche comes out clean.
Serving Size: Makes 12 mini quiches. One serving is 3 quiches.
Number of Servings: 4
Recipe submitted by SparkPeople user QUARKTOTHEMAX.
Nutritional Info Amount Per Serving
- Calories: 91.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 519.9 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.9 g
- Protein: 8.5 g
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