Little vegetable quiches–perfect for brunch!
1 Tbsp. olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup broccoli, chopped
1/2 cup white mushrooms, chopped
1 cup (firmly packed) Swiss chard, cut into thin ribbons
1 cup (firmly packed) collard greens, cut into this ribbons
16-oz extra firm tofu, drained and cubed
1/2 Tbsp. dried basil
1/2 tsp. ground turmeric
1/4 tsp. ground paprika
1 tsp. salt
1/4 tsp. ground pepper
1/2 cup almond milk
Preheat the oven to 425 degrees Fahrenheit. Heat oil in a large frying pan, on the stove over medium heat. Add onion, and garlic, and sauté until the onion is translucent. Add broccoli, mushrooms, chard, and collards. Sauté until the vegetables are tender. Remove from heat, and set aside. To a blender, add tofu, basil, turmeric, paprika, salt and pepper, and almond milk–blend until smooth. Dump the tofu mixture into a bowl, add the vegetables, and stir well. Spoon the mixture into 4 5-inch greased quiche dishes (or into one regular pie pan if you don’t want individual quiches). Bake 20 minutes, or until the tops have browned. Serve. These keep well in the refrigerator, if not eaten right away.
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