Vegan Mushroom and Leek Quiche

 Mushroom & Leek Quiche

Prep time    30 minutes  

Cook time    65 minutes

Yield              4-6 servings

 Ingredients

     Crust 

• Flax egg: 2 tablespoons flax meal + 1/3 cup water
• 1-16 ounce bag frozen hash browns
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt/pepper to taste

     Veggies

• 2 leeks, thinly sliced in half moons (white and tender green parts only)
• 8 ounces of button mushrooms, sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• ½-3/4 cup cherry tomatoes, halved
• 1 cup peas, fresh or frozen

Filling

• 14 ounces extra firm tofu
• 2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon sea salt or black salt (Kala Namak) Kala Namak is optional for an egg like flavor
• 1/4 teaspoon black pepper

‍  Directions

1. Preheat oven to 425°F degrees.
2. In a small dish, combine water and flax meal. Set the mixture aside and allow to thicken. 
3. Place the shredded potatoes in a large bowl and allow them to thaw slightly. Add the flax egg, garlic powder, and onion powder to the potatoes and mix thoroughly. 
4. Line a 10-inch pie pan (or spring form pan) with parchment paper. Pat the shredded potatoes over the parchment paper being careful to cover the entire bottom (and sides if you are using a pie plate) with potatoes.  Season with salt and pepper if desired.  Place in the oven and bake 10-15 minutes or until potatoes begin to brown.  Remove from oven and cool. 
5. Decrease oven temperature to 375°F.
6. In a skillet, sauté the leeks, mushrooms, thyme and rosemary in a small amount of water until tender. Add the tomatoes and peas and continue to cook for another 2-3 minutes. (You can save a few tomatoes for a garnish.)
7. Place tofu, nutritional yeast, salt and pepper in a food processor and blend until smooth and creamy.
8. In a mixing bowl, combine the blended tofu and the sautéed vegetables and mix thoroughly.
9. Spread the tofu-mushroom mixture into the potato lined pie pan.
10. Bake for 40 minutes, or until firmly set. Let stand for 10 to 15 minutes, then cut into wedges to serve.

Smoky Cheez Sauce 

Prep time    10 minutes  

Cook time   60 minutes    

Yield               1 loaf    

 Ingredients

• 1 cup cashews
• 1 ½ cups water
• 1 carrot, roughly chopped (uncooked)
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon white miso paste
• 1 teaspoon lemon juice
• 1 ¼ teaspoon smoked paprika
• 1 teaspoon onion powder
• 3/4  teaspoon salt

‍  Directions

1. Place the ingredients into a high speed blender and blend until smooth and creamy.  Serve over quiche. 

 Vegan Mushroom and Leek Quiche Grocery List

    Produce 

• 2 leeks
• 8 ounces mushrooms
• 3/4-1 cup cherry tomatoes
• 1 carrot
• 1 tablespoon fresh chopped thyme (or 1 teaspoon dried)
• 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
• 14 ounces extra firm tofu
• 3 tablespoons lemon juice
• 1 tablespoon white miso paste

  Grains, Nuts & Seeds

• 1 cup cashews

     Baking & Spices 

• 2 tablespoons flax meal
• 1 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 1/4 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 5 tablespoons nutritional yeast flakes
• 1/2 teaspoon black salt-Kala Namak (optional for an egg like flavor)
• Salt/Black Pepper

     Frozen ❄️

• 1-16 ounce bag hash browns 
• 1 cup peas