Vegan Fauxage and Cheese Quiche

It’s faux eggs, other goodies, and pie crust. What’s not to love?

For this recipe, I made a sourdough pie crust. But, you don’t have to do that! I’ve provided ingredients/directions for that below, but also ingredients/directions for a standard crust.

“Standard” Crust

320g all-purpose flour
1 TBSP sugar
1 tsp salt
170g (12 TBSP) cold vegan stick butter/margarine, cut into ¼ inch slices
81g (6 TBSP) cold vegan shortening , cut into ¼ inch slices
1/2 cup very cold water
3 TBSP cold vodka

Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand (you can use a food processor if you have one).
Slowly add liquids and toss with hands to disperse.
Gently create a loose ball and then divide into two pieces.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Roll out and shape in pan and then return to fridge for at least 30 minutes.

Sourdough Crust

280g flour
1 TBSP sugar
1 tsp salt
227g (or 16 TBSP) cold butter, sliced
227g 100% hydration cold sourdough starter discard

Combine dry ingredients.
Cut in cold butter.
Cut in starter.
If the dough won’t hold together at all, add a tablespoon of ice water
Divide into 2 equal pieces
Press into disks and wrap in plastic, place in fridge for at least an hour.
Roll out and shape in pan and then return to fridge for at least 30 minutes.

Quiche Filling

1 container firm or extra firm tofu
1 TBSP cornstarch
2 TBSP nutritional yeast
1/2 tsp turmeric
1.5 tsp black salt
4 TBSP unsweetened soy milk
1 TBSP vegan butter
1 small onion or 2 scallions, chopped
1/2 red bell pepper, diced
1 handful of parsley, washed and chopped
8 field roast sausages, chopped
2/3 cup non-dairy cheese

Sauté onions and garlic in olive oil
Add sliced sausages, mushrooms, kale, etc. and cook until warmed through
Mix tofu, cornstarch, nutritional yeast, turmeric, black salt, and soy milk in a blender or food processor until smooth
Add tofu mix and non-dairy cheese
Fill crust
Bake at 350* for 45+ minutes (until firm and golden on top)
Remove from oven and cool for 10-15 minutes before slicing (or refrigerate)

Nacho Vegan Pasta

It’s my pasta, na… I mean, you see where this was going, right? I don’t know where all I cobbled this recipe together from, but suspect it has been a variety of sites over the years. So, if that’s you, thanks! The recipe makes more than enough sauce for the pasta so you have some left over.

This sauce uses sweet potatoes as a base for a creamy, sweet and spicy, bright orange “nacho cheese” sauce. I typically dislike garlic powder, but it’s a small amount for the amount of sauce it makes, so it doesn’t bother me here. We combined it with elbow pasta, crumbled vegan bacon, browned vegan “beeve” crumbles, guacamole, and vegan sour cream. Delicious!

4 medium sweet potatoes 
1 cup coconut milk
1 /2 cup nutritional yeast flakes
1/2 cup olive oil
1 /4 cup soy sauce
1 /3 cup lemon juice
2 teaspoons garlic powder
Salt to taste
Diced jalapeños (to taste)
Additional hot sauce if desired

1 lb pasta, cooked al dente
Vegan bacon, cooked crisp
Vegan meat crumbles, browned
Guacamole and/or vegan sour cream

Wash potatoes and cut out any areas that concern you. Pierce and place in the oven at 350* until soft to a fork. Remove and allow to cool enough to handle.

Slice potatoes and scoop out the soft insides. Place in your blender or food processor. Add other ingredients except diced jalapeños. Blend until smooth. Taste test and add more of the lemon, soy, salt if needed. Then add your diced jalapeños and any additional hot sauce fold in.

Add to your pasta and add on bacon crumbles, meat crumbles, guacamole, vegan sour cream, and cilantro if desired.

Vegan Elote

I’ve only had elote once and it wasn’t actually on our trip to Mexico. But, I was thinking about it recently and realized I had corn coming in an Imperfect Foods order, so I decided to try to veganize it. I can’t really say that this is truly elote, so probably better to say that it is inspired by elote and the genius of whoever it was that thought, “hey, let’s put this stuff on corn!” It was quite tasty. I made my corn in the Instant Pot, but you don’t have to.

6 corns on the cob
1.5 tsp salt
1 /3 cup vegan mayo
1 /3 cup vegan parm **
Juice of 1-2 limes
2 /3 tsp chili powder
3 TBSP fresh cilantro

**Vegan parm – you can purchase it, or pulse almonds/pine nuts in a blender or food processor until a course level similar to parmesan. Mix that with some with nutritional yeast and/or garlic powder to taste.

Pressure cook corn on the cob – 1 cup water into instant pot, place corn on top of the rack/trivet. Cook at high pressure 2 minutes allow to cool 3 minutes then quick release.

Cover corn with vegan mayo, then vegan parm. Squeeze lime juice over corn, sprinkle with salt and chili powder. Add cilantro and eat while hot.