In this video, I show you how to make a Vegan Spinach Tomato Quiche with Mushrooms. It’s pretty easy to make and tastes just like a real quiche. I have made this for brunch many times and it’s always a hit. If you want to make it the night before you need it, it’s just as good. Just pop it in the oven the next morning when you’re ready to eat it. You can be creative with this recipe by adding vegan bacon, broccoli, sun-dried tomatoes, or even vegan breakfast sausage. It’s very pleasing to the eye as well and it’s perfect for Sunday brunch.
Ingredients:
1 can crescent rolls (make sure to check the ingredients)
1 tbsp oil
1 onion, chopped
1 1/2 cup mushrooms, chopped
1 medium tomato chopped
1 large garlic clove, chopped
salt, pepper (to taste)
1/2 teaspoon seasoned salt
1/2 teaspoon crushed red pepper
2-3 tbsp chives, chopped
1/4 cup basil leaves, roughly chopped
2 cups fresh spinach, roughly chopped
1 block firm tofu, pressed and blended until smooth
1/4 cup vegan cheese (I used Daiya mozzarella style)
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