Versatile Vegan Tofu Quiche (Even The Crust Is Vegan)

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   ["To make the crust, whisk the flour, salt, and onion powder together in a large bowl.", "Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.", "Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.", "Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.", "Lightly grease a 9"" pie pan with a little olive oil, about 1 teaspoon or so.", "Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.", "Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.", "Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.", "Wash the mushrooms and slice them.", "Put the tofu and soymilk into a large bowl, and beat with a hand mixer.", "Beat in the dry spices and nutritional yeast.", "Add the spinach and mushrooms, and whisk in by hand.", "Pour the tofu filling into the pre-baked pie crust.", "Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!"]

* Per serving · 4 servings · Values may vary.