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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vegan/ Vegetarian Spinach and Artichoke Quiche Recipe

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This recipe for Vegan/ Vegetarian Spinach and Artichoke Quiche is from Team Moffitt Live United Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, diced
4 cloves garlic, minced
1 tsp olive oil
2 containers firm tofu, pressed
2 tbsp soy sauce
1 tsp salt
1/2 tsp pepper
2 tbsp fresh basil, minced
1 10 ounce package frozen spinach, thawed and patted dry
1 6 ounce can of artichoke hearts, drained
1/4 cup diced sundried tomatoes (use the ones without oil)
1/4 cup grated Vegan cheese (optional) can substitute vegan cheese
1 pre-made vegan pie crust (for crust less, just add a handful of crushed walnuts to the bottom of the pie plate)
Directions:
Directions:
Pre-heat oven to 400 degrees.
Sautee the onion and garlic in the olive oil.
Blend the tofu, soy sauce, salt, pepper and basil until smooth. Add the cheese, spinach and artichokes to the tofu mix and stir to combine.
Pour the mix into the pre-made pie crust. Bake for 45 to 55 minutes or until set. Sprinkle with additional cheese if desired and enjoy your artichoke and spinach quiche!

 

 

 

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