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

Ingredients
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

Process
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

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

Process
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

Ingredients
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

Process
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)

UnKrabby Patties

My family has always like tuna patties, aka Krabby Patties. But when several of us went vegan, I knew we needed a substitute. After a lot of tinkering, this is what I ended up with.

UnKrabby Patties

1 container extra firm tofu, mashed
1 can garbanzo beans, blended or mashed
1.5 sleeve crushed saltines
2 tsp soy sauce
2 tsp dulse (seaweed) flakes
salt and pepper to taste
olive oil

Mix all ingredients.  Add salt and pepper and knead until dispersed.  Form into patties.  Slightly oil a baking pan and place patties on pan in 350* oven.  Turn when browned.  Serve with or without buns!

Quick and Easy No-Chicken Noodle Soup

This comes together in a flash and is nice when you feel icky but still need to eat. It really barely needs a recipe!

Ingredients

6 tbsp olive oil
1 tsp Bragg’s aminos
1 package extra firm tofu, diced to 1/3 inch cubes
2 carrots, peeled and sliced thinly
1 onion, diced small
2 stalks celery, sliced thinly
12 cups vegan “chicken” flavored broth
1 lb spaghetti
Salt, pepper, parsley, and oregano to taste

Process

Add 4 tbsp of the olive oil to a large stockpot and sauté onions, carrots, and celery over medium heat until cooked through.

Add broth to pot and turn up temperature to medium high.

In a sauté pan, add remaining olive oil and Bragg’s and sauté tofu until it begins to turn golden brown.

When broth comes to a boil, snap spaghetti into thirds and add to the pot, allowing it to boil for 8 minutes.

Meanwhile, add 2 ladles of broth to tofu and simmer until absorbed into tofu.

By this time your pasta timer has probably buzzed. Check noodles for doneness at an al dente level and then lower temp to medium low and allow to gently simmer 2-3 additional minutes.

Serve by adding desired amount of tofu cubes to bowl and then ladling in broth and noodles.