21.7K
Vegan Crustless Vegetable Quiche
As the weather gets colder we tend to look for recipes that are warm and inviting with rich flavors that check all the comfort food boxes. This crustless vegan quiche does the trick and will be an instant family favorite. Baked to a golden brown and loaded with nutrient dense vegetables you just can’t go wrong. As with all our recipes this quiche is fully whole food plant based, gluten-free, oil-free, easy to make, and absolutely delicious!
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Ingredients
- 1 large onion, diced
- 3 stalks celery, diced
- 8 ounces mushrooms, diced
- 4 cups kale, chopped
- ¼ cup sun-dried tomatoes, diced
- 1 cup sweet potato, uncooked, diced
- 15 ounces extra firm tofu
- ½ cup soy milk, unsweetened, or plant based milk of your choice
- 1 tablespoon tahini
- ¼ cup nutritional yeast
- ½ teaspoon turmeric
- 1 teaspoon onion powder
- 1 tablespoon dijon mustard
- 1 tablespoon Bragg liquid aminos, or low sodium soy sauce
- 2 tablespoons arrowroot powder
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinegar
- ½ teaspoon cracked pepper
Instructions
- Preheat oven to 350°F.
- Add 3 tablespoons of water to a large frying pan.
- Sauté the onions, mushrooms and celery on medium high until the onions are translucent.
- Add the kale, sun-dried tomatoes and sweet potatoes to the mixture and cook for another 5-10 minutes adding a little water as it cooks to keep the veggies from sticking to the pan.
- Add the remaining ingredients except for the pepper to a blender and blend until smooth.
- Mix the cooked veggies, pepper and blender mixture together in a large mixing bowl.
- Line the edge of a 9 inch springform cheesecake pan with parchment paper or oil lightly.
- Pour mixture into the springform and smooth the top.
- Bake for 55-60 minutes.
- Let cool for 10 minutes before removing the springform ring.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 115kcalCarbohydrates: 15gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 97mgPotassium: 567mgFiber: 4gSugar: 5gVitamin A: 5804IUVitamin C: 37mgCalcium: 144mgIron: 2mg
24 comments
Hi Jill. Thank you for sharing this recipe; it looks amazing. I will make it sometime today. I plan to mix everything together in the large skillet rather than using a bowl; just one less thing to wash! I love your channel and often share them on FB. Dawn
Looks delicious, Jill. Did you experiment with an almond crust by any chance? Anxious to try all the latest recipes. Thanks, Joyce from Colorado
I didn’t but the crust from my Apple Pie recipe would work with this. It is a very neutral flavored crust.
https://plantbasedcookingshow.com/2020/10/03/vegan-apple-pie/
Can’t wait to try this! Do you think it would be okay to use tapioca flour instead of the arrowroot?
Yes
Looks delic! What about the tofu…do u just throw it in the blender with the water or do you drain it? Or press it?
Just drain it.
Wat een heerlijk recept, zo jammer dat je vanuit Nederland niets kunt bestellen…
I made this on the weekend but substituted chickpeas for the tofu since I’m not a fan of tofu. Family loved it.
I made this for dinner yesterday and it was absolutely delicious! In fact, this was one of the best tasting wfpb recipes with tofu I‘ve tried so far. Made it exactly as written and the texture was perfect after 55 minutes in the oven. It was nicely browned and firm, yet juicy on the inside. We will definitely make this again.
I made this today, substituting all of the vegetables (except onion and dried tomatoes) with broccoli because that’s what I had on hand. I did use a crust because I had one left from Thanksgiving that I had to use for something. I used ‘firm’ tofu, and I agree, it would have set up better with ‘extra firm,’ and I only had 1 T of cornstarch, so then used 1 T of chickpea flour to make up the difference. It came out great, and it’s huge, so we’ll have it for the whole week. Great recipe!
Can I replace the tahini with something else? It’s the only ingredient not in the house… have some sesame seeds though. Thanks! Excited to try this!
You can leave out the Tahini. It just gives it a bit more richness. =)
Looks amazing and so very much plan on trying! Is the nutritional yeast used only as a flavoring or does it contribute to texture? I can’t use, so if necessary to the recipe, is there a sub? Thanks!
It is just for a richer flavor so you can make it without.
I made this today. Great recipe!💖
Since I live alone and it is huge, I was wondering if it can be frozen?
I haven’t tried freezing it, but I think it might go watery once it thaws.
No problem freezing it. Was still delicious. Cut it into serving size pieces, wrapped individually.
Hi Jill, this quiche looks amazing and I plan to try it soon. I have a few questions, though: Can I leave out the sun-dried tomatoes? Also, is your springform pan non-stick? I try to avoid non-stick things at all costs but have not been able to find a not non-stick spring form pan. If yours is not, where did you get it? Lastly, what can I use in place of a spring form pan, maybe a regular one lined with parchment? Thanks for the feedback!
Hi Magy, Yes, you can leave the sundried tomatoes out. I don’t think my pan is non-stick. I have had it forever so I’m not really sure but the best would be to line it with parchment first, on another pan lined with parchment.
Would it be okay to cook this in a regular Pyrex pie plate instead of the springform?
Absolutely
Hello – thank you fir this wonderful looking recipe. I was wondering if the veggies and sauce could be made ahead, (kept separate or combined?) until christmas morning?
Honestly, I’m not sure how the sauce would do. I think the veggies would be ok but might go a little watery.