Vegan Quiche

The flowers bloom on the trees and the snow falls. The weather is doing weird things lately in Western North Carolina, and i’m sure in other parts of the east coast. Emotions are flowing with the weather, having extreme ups and downs.

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Lately cooking for me has been a quick thing, I haven’t been spending 3 hours making calzones recently because of how often I’ve been working. I feel like though I haven’t been cooking these extravagant meals, that what I have been cooking is more relevant to the larger majority of people. Cheap and quick food.

 

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So I made a vegan quiche for a house meeting that took about 45 minutes total to make. First I chopped up onion, kale and mushrooms.

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I sauted the onions with some canola oil first

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 Then I added mushrooms and soy sauce,( about a tbsp or less ) and after everything is cooked to liking I added the kale.

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To make the quiche crust, first add flour and salt. 1 cup of flour and 1/2 tsp of saltProcessed with VSCO with f2 preset

After adding dry ingredients, add 1/4 cup of oil or butter and 1/4 cup of ice water and mix until a dough
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Now spread it out so it may be a crust!

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Now add about 1 cup chick pea flour to a bowl and almost equal parts water or veggie broth.. A bit more liquid than chickpea flour. Processed with VSCO with c1 preset

Mix in nutritional yeast about 2 tbsp, a tsp of turmeric, and whichever other spices you like. I added garlic powder and salt. Processed with VSCO with c1 preset

Now you can mix in the veggies you sauted! And pour this mixture over the quiche crust. Now bake for about 30ish minutes. IMG_8161

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