-
25
minPrep Time -
45
minCook Time -
70
minReady in -
6-8
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:Gluton, Soy
- Seasons:Autumn, Winter
- Cuisines:
- Courses:Breakfast, Brunch, Lunch, Dinner
Recipe Description
Embark on a delightful culinary journey with this Vegan Sweet Potato Quiche, a dish that offers the perfect blend of savory flavors and a subtle sweetness. This quiche is a testament to the versatility and richness of plant-based ingredients, creating a satisfying meal that’s perfect for any time of the day. Whether you’re serving it for breakfast, brunch, lunch, or dinner, its colorful presentation and delectable taste are sure to impress.
Ingredients
- 1/2 teaspoon salt 1/2 cup solid coconut oil or vegan butter
- 4-5 tablespoons ice water
- 1 medium sweet potato, peeled and thinly sliced
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened plant-based milk
- 1 teaspoon turmeric (for color)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Steps:
- Prepare the Crust: In a large bowl, mix the flour and salt. Cut in the coconut oil or vegan butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Form into a ball, wrap in plastic, and chill for at least 30 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a floured surface, roll out the dough to fit a 9-inch pie pan. Transfer to the pan, trim any excess, and prick the bottom with a fork.
- Bake the Crust: Pre-bake the crust for 10 minutes. Remove from the oven and set aside.
- Prepare the Filling: Blanch the sweet potato slices in boiling water for 2-3 minutes until slightly tender. Drain and set aside.
- Blend Tofu Mixture: In a food processor, blend the tofu, nutritional yeast, plant-based milk, turmeric, garlic powder, salt, and pepper until smooth.
- Sauté Vegetables: In a pan, sauté the onion until translucent. Add the spinach and cook until just wilted. Mix the sautéed vegetables into the tofu mixture.
- Assemble the Quiche: Arrange a layer of sweet potato slices at the bottom of the pre-baked crust. Pour the tofu and vegetable mixture over the top. Arrange the remaining sweet potato slices and cherry tomato halves on top for garnish.
- Bake: Bake for 35-40 minutes, or until the filling is set and the top is lightly golden. Cool and Serve: Let the quiche cool for a few minutes before slicing. Serve warm.
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