Vegan Quiche Recipes

[Guest guest]

Jamie:

I found two vegan quiche recipes for you. The first is from The Uncheese

Cookbook and the second one is from The New Farm Cookbook and was posted by

Jennifer Hall on Veg-Recipes (Thanks, Jennifer!):

 

* Exported from MasterCook *

 

Quiche Laverne

 

Recipe By :The Uncheese Cookbook (p. 118)

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups potatoes -- shredded

1/4 cup onion -- grated

3 tablespoons unbleached all-purpose flour

1/2 teaspoon salt

(2 tsp. canola oil - for brushing on

-- crust - substitutions?) maybe

wonderslim would work

1 head cauliflower broken into bite-size

florets steamed (about 4 1/2 cups)

1 package (10.5 oz.) firm lowfat* silken tofu

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 vegan bacon bits (optional)

paprika

 

Yield: one 10-inch quiche (serves 6) Quiche Lorraine is a very special,

French onion pie, traditionally made with a custard of eggs and cream

that is seasoned with onions, Gruere or Swiss cheese, and bacon. Our

delicious offbeat, Laverne version has a crispy potato crust, is totally vegan,

much lower in fat, and completely cholesterol-free.

 

Preheat the oven to 400øF. 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 375øF. 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 vegan bacon bits. 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. This is also delicious cold the following day.

 

Per serving: Calories: 184, Protein: 8 gm., Carbohydrates: 28gm., *(Fat:

4gm.)

This is the fat content using oil and regular tofu - with the proper

substitutes, it should come out more like 2 grams. The Uncheese

Cookbook(p. 118)

 

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

 

Per serving: 281 Calories (kcal); trace Total Fat; (1% calories from fat); 8g

Protein; 65g Carbohydrate; 0mg Cholesterol; 3234mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0

Fat; 0 Other

 

 

* Exported from MasterCook *

 

TOFU ONION QUICHE

 

Recipe By :The New Farm Vegetarian Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : 2 Point 5 Point

Done By Dotties Calculator Meatless Dishes

Tofu And Soya Products

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion -- sliced

2 tablespoons reduced-calorie margarine

2 cups mushrooms -- sliced

2 cups tofu

2 tablespoons oil

1/2 teaspoon garlic powder

2 tablespoons lemon juice

1 teaspoon salt -- or 1 Tbsp soy sauce

2 tablespoons nutritional yeast flakes

(optional gives a cheesy flavor)

2 tablespoons flour

1 9 inch pie shell

 

Fry until the onion is limp in the margarine, add mushrooms. Cook the rest of

the ingredients a few minutes. Combine in a processor blender until creamy.

Combine tofu mixture. mushrooms and onions. Put in the bottom of an 9 " pie

shell. Bake for 45 to 50 minutes until filling is set in the middle.

 

Makes 8 servings.

 

NOTE: Make your own low fat pie crust or use a premade low fat pie crust,

because the regular pie crust adds 3.5 points per serving so 22 points for the

whole crust. Also I didn't have the nutritional yeast info but I'm sure it

woun't effect the points much.

 

Sent by: colleen mcspirit <colleen to 123SUCESS

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

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

 

Per serving: 208 Calories (kcal); 14g Total Fat; (58% calories from fat); 7g

Protein; 15g Carbohydrate; 0mg Cholesterol; 453mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Per serving: 196.9 cal, 13.4g (59.4%) fat, 1.1g fibre, 520mg sodium,

14.5g fibre, 6.1g protien