Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan and Gluten-Free Arugula and Mushroom Quiche! Oat crust topped with mushroom and arugula tofu filling. Hearty meal, perfect for brunch, breakfast or dinner.
It’s been a month of drinks, cookies, weeknight meals and holiday favorites. So I think we can fit in a dinner-worthy brunch meal, yeah? The month’s Recipe Redux theme is Grab a Book and Cook, so I picked up my two favorites: Oh She Glows and Vegan Brunch and got to work.
Is there anything tofu can’t do? I’ve made tofu scramble at least a hundred times, but never tried it in a quiche version. But if both the above vegan cookbook goddesses attest to it’s deliciousness, I figured it was about time I gave it a shot.
After watching Cowspiracy last month, I’ve been trying to eat as completely plant-based as possible. You know those things you know but not always present to? That’s how I feel after watching this movie. The reminder that the choices I make on my plate have far-reaching consequences, to the environment, food and nutrition policy and my health.
Thankfully, tofu makes a pretty great stand in for eggs. Pureed with a bit of cashews, nooch, caramelized mushrooms and arugula, no one will be the wiser that this quiche is sans eggs. To up the nutrition profile, I used a oat and almond crust. It’s a little more hearty than a regular pastry crust, and I like how the nutty crust pairs perfectly with the creamy tofu filling.
I think this would be the perfect thing to make for Christmas morning, a lazy girls brunch or a simple dinner.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Remove from heat and add in the tofu-cashew combo until combined. Adjust seasonings, if needed. Add filling to the crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 350 F for 33-35 minutes, until the quiche is firm to the touch. Remove from oven and let cool for at least 15 minutes before slicing.
Wrap up any leftovers and place in the fridge for for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 10 minutes at 350F.
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