-
20
minPrep Time -
45
minCook Time -
65
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:Soy,Gluten
- Seasons:
- Cuisines:Jamaican
- Courses:Breakfast,Brunch
Recipe Description
Transform the traditional Jamaican favorite ackee into a delectable vegan quiche that will dazzle your breakfast or brunch table. Paired with a flaky crust and a silky tofu-based filling, this ackee quiche captures the essence of Jamaican cuisine in a fresh, plant-based form.
Ingredients
- 1 vegan pie crust
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup canned ackee, drained
- 1/2 cup cherry tomatoes, halved
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black salt (kala namak)
- Salt and pepper to taste
- 1/4 teaspoon fresh thyme leaves
Steps:
- Preheat the oven to 375°F (190°C). Place the vegan pie crust in a 9-inch pie dish and set aside.
- Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- Add the drained ackee and cherry tomatoes to the skillet. Cook for an additional 5 minutes, then remove from heat.
- In a food processor, blend the tofu, nutritional yeast, turmeric powder, black salt, salt, and pepper until smooth.
- Fold the tofu mixture into the ackee and vegetables. Add fresh thyme leaves and mix well.
- Bake in the preheated oven for about 45 minutes, or until the quiche is firm and the crust is golden brown.
- Allow the quiche to cool for a few minutes before slicing and serving. Enjoy warm.
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