Vegan Broccoli Quiche

 photo credit: Amma Rhea Photography

photo credit: Amma Rhea Photography

Ingredients

1 ½ cups raw cashews soaked overnight

½ cup cannellini beans

1 ½ tsp garlic powder

4 Tbl Nutritional Yeast

1 tsp turmeric

½ tsp black salt

2 Tbl garbanzo bean flour

2 tbl unsweetened almond milk

¼ tsp celery seed

¼ cup diced onion

½ cup steamed and chopped broccoli

1 Tbl tofu bacon bits (optional)

1 package of frozen prepared pie crust

In a food processor blend: cashews, beans, garlic powder, yeast, flour, salt and turmeric until smooth.

Preheat oven to 375.  Par-bake the crust for 10 min and set aside to cool. Saute onion, broccoli until onion is browned. Add celery seed, tofu bacon bits. In a large bowl combine cashew mixture and veggies with almond milk. Fill the mini crusts and bake for 35 min or until filling is firm and crust is golden brown.

*options: replace broccoli with roasted potatoes, spinach or any veggie of your choice!