Vegan Gluten-Free Kale Quiche
Any excuse to make something in my cast iron skillet, I will totally take.
I think a lot about my protein intake. I like eating a good solid amount of protein on a daily basis, because when I upped my intake I found I had more energy, was less hungry in general, and stopped getting sore after workouts. There is absolutely no reason vegans can’t get plenty of wonderful plant-based protein, and this quiche is just one of many examples of what that might look like.
At first I thought I might leave my quiche crust-less, but then I remembered that the best part of any pie is the crust, and I came correct. I am happy I did, because this rich almond flour crust is the perfect accompaniment to the fluffiness of the tofu. I brought my quiche to band practice, and it was gone in about ten seconds flat- which is to say it is very vegan-dude approved, so eat up!
|Vegan Gluten-Free Kale Quiche|| |
- 1.5 cups almond flour
- 1 pinch sea salt
- ¼ teaspoon baking soda
- 1 tablespoon tahini
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 1 shallot, minced
- 1 red bell pepper, chopped
- 2 cups kale, chopped
- 2 containers shelf stable organic silken tofu (these are 12 oz. each.)
- ½ cup unsweetened plain almond milk
- 3 tablespoons corn starch
- ½ cup nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- Preheat oven to 355F.
- In a large bowl, thoroughly combine all crust ingredients. It should all stick together, and if it doesn't add unsweetened almond milk, 1 tablespoon at a time.
- Press all crust ingredients into the bottom of a greased pie pan or cast iron skillet.
- lightly steam your shallot, red pepper and kale until just cooked (about 5 minutes) You can also saute with coconut oil.
- In a food processor, combine all filling ingredients, and process until very smooth.
- Add veggies to food processor with filling mix, and pulse until just mixed.
- Pour all ingredients into pie crust.
- Bake in oven until the top of the quiche starts to lightly brown, about 35-45 minutes.
- Let cool 15 minutes, slice up, and enjoy!