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Vegan Broccoli Quiche Cups

Dianne
  • minutes
  • Serves 9

INGREDIENTS

1 tsp

neutral vegetable oil

1

bunch broccoli, cut into very small florets

2 cloves

garlic, minced

14

- ounce container firm tofu, pressed and drained

3 tbsp

lemon juice

3 tbsp

water or vegetable stock

3 tbsp

nutritional yeast

1 tbsp

cornstarch

1/2 tsp

garlic powder

1/2 tsp

onion powder

1/2 tsp

turmeric

1/2 tsp

black pepper

1/2 tsp

sea salt

1/4 cup

minced sun-dried tomatoes

1

sheet from a 17.3-ounce package Pepperidge Farm® Puff Pastry, thawed according to the package