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(from Leinana Two Moons) This quiche
bakes up light, fluffy, and custardy, just the way I like it. Enjoy
this for brunch with my favorite side dish, the mimosa.
Makes 6 - 8 servings
1/2 cup raw cashews
14 ounces soft tofu, drained
3 tablespoons cornstarch
3 tablespoons nutritional yeast
1 tablespoon white miso paste
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon olive oil
1 cup chopped seitan bacon or your favorite vegan bacon
1 cup vegan shredded cheddar cheese
1 (9-inch) vegan pie crust
Chopped fresh chives, for garnish
Preheat the oven to 350˚F. In a blender or food
processor, pulse the cashews until they are finely ground. Add the
tofu, cornstarch, nutritional yeast, miso paste, mustard, salt, and
onion powder, then blend again until the mixture is very smooth.
Heat the oil in a medium skillet over medium-high heat. Add the bacon
pieces and cook until they are browned and crispy, 5 to 6 minutes.
In a large bowl, mix the tofu filling with the bacon and cheese. Pour
the filling into the prepared pie crust and bake for 45 minutes, until
deep golden brown on top. Cool on a wire rack for 20 minutes. Garnish
with chopped fresh chives before serving.
(From Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese
by Leinana Two Moons. Used with permission from Vegan Heritage Press.)
2013-2016, Vegan Street