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Crustless Quiche Recipe

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This recipe for Crustless Quiche is from Mawmaw Runs on Veggies Vol.3, 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 large onion, diced
3 ribs celery, diced
8 ounces mushrooms, diced
4 cups kale, chopped
¼ cup sundried tomatoes, diced
1 cup uncooked sweet potato, diced
15 ounces extra firm tofu
½ cup unsweetened soy milk (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 Braggs liquid aminos (or low sodium soy sauce)
2 tablespoons arrowroot powder
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
½ teaspoon pepper
Directions:
Directions:
Preheat oven to 350°.
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, sundried 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.

 

 

 

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