Easter is coming up and I thought it was about time to finally photograph and share my vegan quiche recipe. Let us know if you give it a try! What can you substitute if you do not have the nutritional yeast?? Thanks! Hope this helps! It was great my only dislike was the base, maybe I made the base to thick because it was still all soft and discolored by the end of it. How long will it last? Was a slight fail as my blender isn’t great and I had no nutritional yeast but i still enjoyed it! We really enjoyed this quiche today. Thank you for creating this recipe! We love your recipes! is. I’ve been vegan over ten years and I don’t miss the taste of much but I’ll always remember the colors of things. I made it on Christmas Eve for Christmas breakfast and it reheated great in the morning. I can’t wait to try this! Yes. Definitely had to foil the outer crust for the last 20 min of baking to avoid burning. I added some turmeric for extra color, but otherwise followed the recipe – so good! Would this work the same if You used mushrooms instead of tomatoes? Chickpea flour adds a certain fluffiness after baking. was it crispy at all? Then bake as instructed. This is an awesome recipe and can be changed up so easily. Oh yay! Tasted just like real quiche. This tastes so good. He ate 3/4 of this dish for dinner. If you give it a try, let me know in the comments or by tagging me @yupitsvegan on Instagram! 2. What is the consistency supposed to be like? I would decreased the broth to 1/2 cup add some vegan cheese just a little bit add some liquid smoke and 2 precooked diced vegan beyond sausage , along with all the vegetables. Is there anything we could sub the potatoes with? I doubled the filling though as I had a large pie dish and I used store brought vegan pastry which I blind baked first. I think you’d like this! Thank you for the recipe!! So good! Vanessa. My husband loved it so much, he ran out to get more ingredients for me to make more. Hi Debbie, if backing down on the salt, it won’t be quite as flavorful. I’ve heard smoked paprika is good for faking savory egg mixtures as well. Great recipe though, I’m excited to try it! Good luck not eating it all in one sitting after you tastes how good it is! Im a long-time vegan but I’m not sure I’ve ever seen ‘extra firm silken tofu’. Allow to cool for 5-10 minutes before slicing and serving warm. I roasted roma tomatoes, red peppers, asparagus and poblanos for a Christmas-y look and also added smoked paprika and a little mustard powder. We’re so glad it turned out well! March 25, 2018 By Shannon @ Yup, it's Vegan 27 Comments. Even though there are several steps in the process, I recommend this rich, satisfying quiche. I don’t eat a lot of tofu but I will definitely make this again!! Next time I think I will add sautéed mushrooms as well. I’m off to have the last quarter of the quiche. I’m taking a long weekend trip this coming weekend with non-vegans and I think I will make this ahead of time to be my breakfasts! Let us know how it goes! I base the batter on extra-firm tofu, but I also add a tasteful amount of chickpea flour … How long does the crust stays in the oven? (Woohoo!) It was good, but my daughter said that it tasted like hummus. I just made this and it is DELISH!!!! Everyone asked for a second helping – and I was the only vegan at the table ;). We’re so glad you enjoyed it, April! I used a Vitamix blender instead of a food processor. Both me and my husband love this one! So my chickpea tofu vegan quiche is the best of both worlds! ), Instant Pot Green Split Peas (Fast, Tender, No Soaking! Leftovers the next day made my mouth happy. If you have just read this recipe and miss quiche you NEED THIS IN YOUR LIFE – go make it NOW!!!! Found it now, looks there for flavour as it’s denatured. I cant wait to try this with a potato crust and other veggies – BRILLIANT!!! I am not a cook but this looks easy and I have almost all the ingredients. I made three of these quiches today. I didn’t have hummus or nutritional yeast but I added Vegan Pepperjack cheese pieces into the mix (not blended in, just mixed in) and it was so good, I also don’t have a cheese grater so I used sweet potato slices for the crust, just layered them up! I’m from Australia and I have recently become OBSESSED with ALL of your recipes!! Lots of tasty homegrown veggies with crispy potatoes AND CHEESE . Crispy on the crust I make a really good tofu scramble. This was edible, but I did not care for the flavors too much. Thanks for sharing, Matthew! Let us know how it goes! Just discovered you on IG? Is there a difference? Still silken, just the firmer version. Next time I would love to try the leeks and tomatoes and probably would not cook it quite as long as I did. Set aside. I used onion and mushrooms as the filling and put sliced tomatoes on top before baking. Your recipes have made my vegan days so much brighter and better–thank you for teaching me to cook things I am not afraid to present to non-vegan friends! it must be the veggies, but it’s leeks and tomatoes and broccoli, so will they really turn soft and golden brown?