Vegan: Quiche Laverne

[Guest guest]

I recently received an e-mail request for egg alternatives, so am sending them

along to the list too. I hope this MasterCook formatting works for you (some

of the columns look funny - even with a fixed-width font), as I keep my recipes

in Meal Master format (a holdover from pre-Windows days

 

* Exported from MasterCook Buster *

 

Quiche Laverne

 

Recipe By : The Uncheese Cookbook

Serving Size : 8 Preparation Time :

Categories : Main dish Vegan

Brunch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRUST***

2 cups potatoes -- shredded

3 tablespoons unbleached all-purpose flour

1/4 cup onion -- finely chopped

1/2 teaspoon -- salt

2 teaspoons canola oil

***QUICHE***

1 head cauliflower -- broken into

-- bite-size florets,

-- steamed (~4 1/2 c)

1 package firm silken tofu -- (10.5 oz.)

1 1/4 cups -- water

1/3 cup nutritional yeast flakes

1/3 cup quick-cooking rolled oats

4 tablespoons arrowroot or cornstarch

3 tablespoons fresh lemon juice

1 tablespoon onion granules

1 teaspoon -- salt

1/2 teaspoon garlic granules

1/8 teaspoon turmeric

1/2 cup scallions -- thinly sliced

2 tablespoons vegetarian bacon bits -- (optional)

paprika

 

Preheat the oven to 400 degrees F. For the crust, place the potatoes and

onion in a bowl, and toss together. Sprinkle on the flour and salt, and

toss again, using a fork or your hands. Pat into a non-stick or well-oiled

10-inch pie plate, using your fingers to spread the mixture evenly over

the bottom and up the sides. Bake for 30 minutes. Remove from the oven and

brush the oil over the crust, or spread it evenly using the back of a

spoon. Return the crust to the oven to crisp and bake for 15 minutes more,

until the surface is lightly browned. Let cool while you prepare the

filling. Reduce the oven temperature to 375 degrees F.

 

Prepare the cauliflower and steam until tender. Refresh under cold water

to stop the cooking. Drain and transfer to a large bowl. Place the next

ten ingredients in a blender, and process until the oats are finely ground

and the sauce is completely smooth. Pour into a saucepan along with the

scallions, and bring to a boil, stirring constantly. Reduce the heat to

low and continue to cook, beating constantly with a wire whisk or wooden

spoon, until very thick and smooth. Remove from the heat and stir in

vegetarian bacon bits, if using. Pour over the cauliflower, mixing well.

The sauce will be thick and stretchy.

 

Spoon the filling into the crust, and dust the top liberally with paprika.

Bake for 25-30 minutes, until golden brown. Let rest for 10 minutes.

Serve warm or at room temperature.

 

_The Uncheese Cookbook_ by Joanne Stepaniak - a must for people

looking for cheesy recipes without the dairy.

 

Per serving: Calories: 184, Protein: 8 gm., Fat: 4 gm.

 

From cjlst9 Sat Jan 21 1995

 

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