Monday, December 28, 2015

Vegan Quiche with Follow Your Heart's VeganEgg


I've had such great success with Follow Your Heart's much-coveted VeganEgg! I've made vegan scrambled eggs and omelets with it and experienced mouth-watering results, so I decided I HAD to make a vegan quiche with this magical product!


While I've had vegan quiche at restaurants (like a very memorable quiche from Timeless Coffee up in Oakland!), I've never attempted one myself. Before the VeganEgg, it just seemed unattainable and too difficult to try. Now, thanks to Follow Your Heart, I can make a vegan quiche in about an hour! And not only is it really quick and easy, but the results are delicious! Check out the recipe below...



I adapted this recipe and made a few tweaks to come up with this incredible vegan quiche using the VeganEgg. Let me tell you, the results were AMAZING!

Vegan Quiche with Follow Your Heart's VeganEgg

Ingredients:

1 Tablespoon olive oil
Half of a yellow onion, diced
2 garlic cloves, minced
2 Field Roast Italian sausages chopped into small pieces
4 Follow Your Heart VeganEggs (8 tablespoons VeganEgg powder + 2 cups ice cold water)
1/4 cup soy milk (or non-dairy milk of your choice, unsweetened)
1 teaspoon Kala Namak black salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon thyme
2 Tablespoons nutritional yeast
1/2 cup chopped broccoli
1/2 cup chopped spinach
1/2 cup vegan mozzarella cheese shreds (like Follow Your Heart or Daiya)
1 pre-prepared whole wheat vegan pie crust (I found mine in the freezer section of Sprouts)

Directions:

Pre-heat the oven to 425 degrees Fahrenheit, and remove your vegan pie crust from the freezer to allow it to thaw a bit on the counter.

Add the olive oil to a pan or skillet (I like using my cast iron skillet) on medium heat. Add the onion and allow to cook for a few minutes before adding the garlic. Once slightly brown, add the chopped Field Roast sausage and cook until brown. Remove from heat and set aside.

Prepare the VeganEgg as instructed on the packaging (remember to use ice cold water!). I like to mix mine with a immersion blender as this is easiest for me! If you don't have one, you can whisk by hand. One a thick, frothy mixture has formed, stir in the soy milk, spices, and nutritional yeast (you can continue using the immersion blender for this, or just switch to a wooden spoon).

After everything is mixed together, add in the broccoli, spinach, cheese and sausage mix. Stir everything together until well-mixed, then pour into the vegan pie crust, filling up to the edges.

Bake in the oven for about 40 to 45 minutes. Check to see if the quiche is done by sticking a toothpick in the middle - if it comes out clean and the quiche seems firm, you're done! If the mixture is still wet and the toothpick comes out gunky, stick it back in the oven for a bit more time.

Once done, allow the quiche to cool on the counter for about 10 minutes, then slice, top with some hot sauce (if you want, I love Bob's Red Hot), and serve! It is also yummy cold, so don't be afraid to stick it in the fridge and save for the morning!


Nom!

6 comments:

  1. Oh my goodness that looks so delicious I can't wait to get my hands on the vegan egg! I could seriously eat this whole thing right now. <3

    ReplyDelete
  2. Wow, that does look great! I am impressed you could do that with the vegan egg!

    ReplyDelete
  3. WOW! I was blown away when I took a bite of the quiche! It's the best quiche I've ever had, even compared to ones with real eggs. I didn't use the sausage, and I also used Miyoko's Kitchen VeganMozz instead of Daiya, and that really changed the game. Thank you sooo much for this recipe! I will be making this over and over again.

    ReplyDelete
  4. Did you use fresh herbs or dried herbs?

    ReplyDelete
  5. This looks awesome, I have to try it. I love quiche but have not had it in years.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...