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Asparagus and Mushroom Quiche with a Brown Rice Crust

FatFree Vegan Kitchen
  • minutes
  • Serves 4

INGREDIENTS

12 oz

1 bunch asparagus

1

heaping cup 4 ounces sliced mushrooms

1 clove

Garlic

1/2 tsp

Onion powder

1/2

Red bell pepper

1/4 cup

Shallots

12 oz

Silken tofu see notes, firm or extra-firm

1/4 cup

Soy milk, plain

1 tsp

Tahini

2 cups

Brown rice, cooked

1 tbsp

Cornstarch

2 tbsp

Nutritional yeast

1

Pepper, freshly ground

3/4 tsp

Salt

1/4 tsp

Turmeric

1

Olive oil spray

1 tbsp

Parmesan optional, vegan