Roasted Red Pepper and Mushroom Quiche, with a Rice Crust (Vegan) Recipe

Name: Roasted Red Pepper and Mushroom Quiche, with a Rice Crust (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package 420 Gram Extra-firm Silken Tofu; 1/2 Tablespoons Lemon Juice; 1 Tablespoon Dijon Mustard; ⅓ cups Nutritional Yeast; 1 Tablespoon Cornstarch; 1/4 teaspoons Turmeric; 1/2 teaspoons Salt; 1 pinch Pepper; 1 Cup Mushrooms, Chopped; 1 teaspoon Oil; 3 cloves Garlic, Minced; 1 whole Roasted Red Pepper, Chopped; 1 whole Green Onion, Chopped; 2 cups Cooked Rice; 1 Tablespoon Tofu Mixture; 1 pinch Salt And Pepper

Servings: persons

1 package 420 Gram Extra-firm Silken Tofu
1/2 Tablespoons Lemon Juice
1 Tablespoon Dijon Mustard
⅓ cups Nutritional Yeast
1 Tablespoon Cornstarch
1/4 teaspoons Turmeric
1/2 teaspoons Salt
1 pinch Pepper
1 Cup Mushrooms, Chopped
1 teaspoon Oil
3 cloves Garlic, Minced
1 whole Roasted Red Pepper, Chopped
1 whole Green Onion, Chopped
2 cups Cooked Rice
1 Tablespoon Tofu Mixture
1 pinch Salt And Pepper

1
1) Preheat the oven to 375 degrees F. Place all filling ingredients (except for the veggies and the oil) into a food processor, or blender, and blend until smooth.
2
Set aside.
3
2) For the crust: mix rice with 1 Tablespoon of the blended quiche mixture, salt and pepper.
4
Lightly grease a deep dish pie plate.
5
Press the rice mixture into the bottom and up the sides of the pan (like you would a typical pie crust).
6
Bake in the oven for 8 minutes.
7
Then remove from the oven and set aside.
8
3) Over medium heat, saute mushrooms, garlic, red pepper and green onion with olive oil, until they are softened and slightly browned (about 5 minutes).
9
Transfer all veggie ingredients to the blended quiche mixture, and fold to combine.
10
Pour mixture over the rice crust.
11
Bake in the oven for 1 hour- 1.15 minutes (Or until quiche becomes firm to the touch, and not gooey).
12
Let cool for about 10 minutes before serving.
13
Serve with ketchup (if desired), and enjoy!

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 package 420 Gram Extra-firm Silken Tofu, 1/2 Tablespoons Lemon Juice, 1 Tablespoon Dijon Mustard, ⅓ cups Nutritional Yeast, and more.

Yes, Roasted Red Pepper and Mushroom Quiche, with a Rice Crust (Vegan) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper and Mushroom Quiche, with a Rice Crust (Vegan)

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