Asparagus & Mushroom Vegan Quiche #vegan #asparagus #mushroom #paleo #vegetarian

Asparagus & Mushroom Vegan Quiche #vegan #asparagus #mushroom #paleo #vegetarian

Accept or not, I'm certainly an appetizing > sweet individual. I could live without sweet as long as I had very healthy, fulfilling dinners. I know some of you chocoholics right presently resemble WHAT?! Profanation.

In any case, it's valid. Despite the fact that I cherish my smoothie bowls, fruity oats, and the periodic vanilla cake (formula coming soon!), my tastebuds would much rather something flavorful. Give me an encouraging supper and I'll be one cheerful young lady.

Of late I have truly not been into sweet stuff that much. (Possibly such a large number of cuts of my birthday cake two or three weeks prior?? No second thoughts.) But now I need to discover flavorful alternatives for feast time – particularly breakfast and bites. A large portion of my morning meals are normally sweet like smoothies or oats, however of late avocado toast has been calling my name. All things considered, let's face it, when is it not?

In my central goal to be somewhat more imaginative than avocado toast throughout the day each morning errrrrry day, I began conceptualizing things I could make for breakfast that met my morning meal necessities. It needs to 1. keep me fulfilled for a couple of hours, 2. be anything but difficult to make that morning or prep early, and 3. be abso-cracking lutely deeeeeelicious.

Asparagus & Mushroom Vegan Quiche #vegan #asparagus #mushroom #paleo #vegetarian

Also try our recipe : CREAMY COCONUT LENTIL CURRY #lentil #coconut #vegan #recipes #yummy


  • 2 cups asparagus, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup tomatoes, chopped
  • 2 cups kale or spinach, chopped
  • 1 12.3-ounce package silken tofu
  • 1 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 2 tablespoons soy sauce
  • 1 teaspoon ground thyme
  • 1 teaspoon ground oregano
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kala namak (black salt)*
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350F. Lightly grease a medium cast iron skillet.**
  2. In a wok or large skillet, warm a little water or oil over medium heat. Add asparagus; cook for 4-5 minutes. Add mushrooms, tomatoes, and kale; cook for 5 more minute, until vegetables are tender.
  3. In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.
  4. Remove vegetables from heat; pour in the tofu mixture and stir to combine. Pour the mixture into the skillet.
  5. Bake for 40 minutes. Remove; set aside for 10 minutes before serving.

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