Vegan & Gluten Free Mushroom & Baby Spinach Silken Tofu Quiche

Ingredients

  • 24 RB Baked 56mm Vegan & Gluten Free Savoury Shells (BVGFQ56)

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  • 1 tbsp coconut oil
  • 2 cloves garlic - finely chopped
  • 1 red onion - finely chopped
  • 225g button mushrooms - thinly sliced
  • 140g baby spinach
  • 340g silken tofu
  • ¼ cup unsweetened almond milk
  • ¼ cup nutritional yeast
  • 1 tbsp arrowroot powder
  • 1 tsp ground turmeric
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp sea salt flakes
  • ¼ tsp ground black pepper

Method

  1. Preheat your oven to 140°C.
  2. Remove the Baked Vegan & Gluten Free Savoury Shells from plastic insert and place the shells on a baking tray. If stored frozen, allow the shells to thaw to room temperature.
  3. In a large pan, heat coconut oil over medium heat. Add garlic and onion and cook, stirring frequently, until the onion becomes translucent. Add mushrooms and sauté until all moisture has evaporated and the mushrooms have softened and browned. Add spinach, cover with a lid, and allow to wilt for 2-3 minutes, then remove pan from heat and set aside.
  4. In a large jug, add silken tofu, almond milk, nutritional yeast, arrowroot powder, turmeric, onion powder, garlic powder, salt, and pepper. Using a stick blender, pulse until the ingredients have combined to form a smooth texture.
  5. Pour the tofu mixture into the pan and mix well with the sautéed vegetables.
  6. Pour filling evenly into the Baked Vegan & Gluten Free Savoury Shells.
  7. Bake at 140°C for 10-14 minutes.
  8. Garnish and serve.

 

*Please note the above oven temperatures and baking times are a guide only.

View our full range of RB Baked Vegan & Gluten Free Sweet & Savoury Shells