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Vegan Mini Quiches (with Tofu, Spinach and Pistachios) – Delicious Plant-Based Delights!

Vegan Mini Quiches (with Tofu, Spinach and Pistachios)
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Delicious plant-based mini quiches made with tofu, spinach, and pistachios.

Ingredients

Scale
  • 1 block of firm tofu
  • 2 cups fresh spinach, chopped
  • 1/2 cup pistachios, shelled and chopped
  • 1/4 cup nutritional yeast
  • 1/4 cup almond milk
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 pre-made vegan pie crust

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, crumble the tofu and add the chopped spinach, pistachios, nutritional yeast, almond milk, olive oil, garlic powder, onion powder, salt, and pepper.
  3. Mix until well combined.
  4. Roll out the vegan pie crust and cut it into small circles to fit into a muffin tin.
  5. Press the pie crust circles into the muffin tin.
  6. Fill each crust with the tofu mixture.
  7. Bake for 25-30 minutes or until the tops are golden brown.
  8. Let cool slightly before serving.

Notes

  • These mini quiches can be stored in the refrigerator for up to 3 days.
  • Feel free to add other vegetables or spices to customize the flavor.

Nutrition

Find it online: https://www.glutenfreez.com/vegan-mini-quiches-tofu-spinach-pistachios/