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Recipe submitted by Ms_Twyla, 02/16/09

Spinach and Vegan Sausage Tofu Quiche

Ingredients (use vegan versions):

     1 sheet of ready made pie crust
    1 medium onion, very finely chopped (almost pureed)
    4 cloves minced garlic
    1 lb. spinach, cooked til just done (for frozen spinach use 1 and 1/2 of the 10 oz blocks--defrosted
    1 lb firm tofu, drained (14 oz block is fine)
    1/4 cup of Gimme Lean sausage style tvp (flattened, browned, and diced)
    1/2 cup soy milk
     2 tablespoon nutritional yeast
    1/4 teaspoon Dijon mustard
    3/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/2 teaspoon ground black pepper
    1/4 teaspoon of dried parsley  
     

Directions:

If using frozen spinach defrost and drain excess moisture. In a food processor puree the onion until extremely fine (like apple sauce). Cook your spinach until just soft. Add two tsp of oil to pan then, cook onion and minced garlic until golden. Next flatten the sausage style tvp into a very flat patty then brown on both sides. Remove from sausage style tvp from the pan then dice. In a bowl combine the veggies, onions, garlic and tvp with clean hands or gloves.

In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and nutritional yeast, until smooth.  Pour into large bowl and add the onion, tvp and veggie mixture.  Combine well.  Pour into  pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set.  Allow to sit for 5 minutes before cutting.



Source of recipe: I modified the recipe for Tofu Quiche with Spinach and Broccoli with a few changes to add a really nice twist with vegan sausage and remove the need for soy Parmesan cheese.  

This recipe is really tasty and my egg allergic only eats nugget baby loved it.  I made this with a fresh crust and thoroughly enjoyed it.  The crust recipe was from Martha Stewart's website for "Pate Brisee".

Makes: 8, Preparation time: 30, Cooking time: 35-40

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