Vegan Quiche Stuffed Portabella Mushrooms
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Vegan Quiche Stuffed Portabella Mushrooms
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 portabella mushroom
- 4 grapeseed oil or oil of your choice, tbsp
- 1 onion finely diced, medium, cooking
- 3 cups spinach roughly chopped, fresh
- 1 lb tofu extra firm
- ½ tsp Turmeric ground
- ½ tsp garlic powder
- ½ tsp black salt
- 2 tbsp nutritional yeast
- 1 tbsp tamari or soy sauce
- 2 tbsp water
- 2 tbsp soy milk
- 3 dill 1 tbsp set aside, chopped, tbsp
- 1 tbsp vegan butter melted
- 1/3 cup breadcrumbs
Instructions
- Preheat oven to 350F.
- Clean portabella mushrooms with a mushroom brush or by cleaning gently under some running cool water. Pat dry and lay on a baking sheet gill side up. Drizzle about 2 tbsp grapeseed oil and bake for 10-12 minutes until they look juicy. Remove from oven and drain any excess liquid. Set aside.
- In a large pan, cook onion in 2 tbsp of oil until translucent. Add spinach and cook until wilted. Set aside.
- In a food processor, blitz tofu, turmeric, garlic powder, black salt, nutritional yeast, tamari, water, and soy milk until mixture homogenous. It will start to look like a quiche mixture. Add in the spinach/onion mixture and 2 tbsp of chopped dill and stir in to incorporate.
- Stuff baked mushrooms with the mixture (you may have a little left over but it’s great on toast!).
- In a small bowl, make the breadcrumb topping by combining 1 tbsp chopped dill, 1 tbsp melted butter, and 1/3 cup breadcrumbs and mix until incorporated. Press into the tops of the stuffed mushroom quiches and bake for 10-12 minutes until crumb topping is browned and tofu is heated through.
- Serve immediately on a bed of greens! Enjoy!
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