Vegan Quiche (V)


Pie crust:

Original pie crust recipe at

  • 1 cup flour
  • 1 T sugar
  • Salt to taste
  • 1/4 cup solid coconut oil, butter, or vegan butter
  • Ice water


  • 14 oz tofu
  • 1 T cornstarch
  • 2 T nutritional yeast
  • 1/4 t turmeric
  • 1/2 t onion powder
  • 1/2 t garlic powder
  • Salt
  • Non-dairy milk
  • Oil
  • 1/4 cup chopped onion
  • Chopped vegetables – mushrooms and asparagus are good but anything works

Special tools

  • Food processer
  • Medium-sized saucepan


Pie crust:

  1. In a food processor or bowl, add the flour, sugar, and salt. Process or mix to combine.
  2. Cut up butter/coconut oil/vegan butter into very little chunks.
  3. Add the coconut oil/butter/vegan butter. Process or mix until the mixture becomes crumbly and everything is incorporated.
  4. While the processor is running, or while you are mixing, add the ice water 2 T at a time until it forms into a dough.
  5. Take out of the food processor or bowl and knead for about 20 seconds.
  6. Roll into a ball and chill for 30 – 60 minutes.
  7. After chilled, roll the dough out onto a lightly floured surface until it can fit into the correct sized pie pan.
  8. Put the pie in the fridge to cool while you make the filling.


  1. Clean out the food processer to get the leftover residue of the dough.
  2. Add tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, and salt into a food processer. Process until it becomes a pasty consistency.
  3. While the food processer is running, add the milk until it reaches a smooth and liquidy consistency. Set aside.
  4. In a medium-sized saucepan, heat up the oil with the onions. Saute until onions are soft.
  5. Add the chopped vegetables. Saute until soft.
  6. Turn off the burner.
  7. Add tofu mixture into a hot pan.
  8. Mix until combined.
  9. Add filling to chilled pie crust.
  10. Bake for 40 – 45 minutes then let cool for 10 minutes before eating.

Bake for 40 – 45 minutes at 350 degrees

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