1-1/4 cups all-purpose flour (Arrowhead Mills is excellent)
1/2 cup vegan margarine (e.g., Earth Balance)
3 tablespoon cold water
flour, for rolling crust [u]Quiche[/u]:
1 tablespoon olive oil
1-1/2 cups sliced zucchini
1 small carrot, thinly sliced
1/2 medium red onion, finely chopped
1/2 teaspoon herbs de Provence (or your favorite dry herb blend)
1/2 teaspoon + pinch sea salt, divided
black pepper, to taste
1-1/2 packages (21 ounces) extra firm, organic tofu, patted dry
2 tablespoons nutritional yeast
1-1/2 tablespoons low sodium soy sauce
1 large garlic clove
1 tablespoon yellow mustard
for sprinkling quiche: black pepper, garlic powder, onion powder, paprika
[u]Crust[/u]:1. In a bowl, place the flour and butter. With your hands or a pastry cutter, push the butter into the flour till you see mostly pea sized pieces of floury butter. Add the water and form the dough into a ball. If your ball is a bit sticky, just add a bit more flour to it.
2. On a very floury surface, roll out your dough into a flat round that is about 1/8 to1/4 inch thick. Carefully lift it and place it into a 9" pie or tart pan. Place in the fridge to set.Or, use your own favorite crust, but follow its directions for use (for example, does it need to be toasted for ten minutes before pie filling enters it?, etc....)
[u]Quiche[/u]:3. Preheat oven to 350 degrees F.
4. In a saute pan, heat olive oil over medium heat. Add and sauté zucchini, carrot, and onion for 4 to 5 minutes. About 2 minutes into this process, add herbs de Provence, sea salt, and pepper. Set aside to cool on a plate when done.
5. In the food processor, place the tofu, nutritional yeast, soy sauce, and garlic. Blend until smooth (I blend mine about 30 seconds, but time can vary from processor to processor). Once smooth, add a pinch of sea salt and mustard. Stir with a spoon till combined. Now, stir in the vegetables.
6. Pull the crust out of the fridge, and smooth the tofu mix into the pan. Sprinkle with black pepper, garlic powder, onion powder, and paprika. Bake for about 30 to 35 minutes at 350 degrees F. Allow to cool on a wire rack for at least 20 minutes before slicing.
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/