Vegan Kimchi Quiche

Ingredients: 

• Frozen store-bought pie crust

• 1 block of extra firm tofu, pressed

• 2 tbsp nutritional yeast 

• 1 tbsp garlic powder

• 1 tsp black salt 

• sea salt to flavor

• ¼ tsp of turmeric for color

• ⅓ cup of unsweetened soy milk 

• 1/2 cup of flour

• ½ tsp of baking powder

• Crack of black pepper

• 1 tbsp hummus 

• 1 carrot, diced

• 1 box of white mushrooms, sliced

• 1 red bell pepper, diced

• 1/2 of a zucchini, sliced finely

• 1 small jar of vegan kimchi 

• The juice from the vegan kimchi jar

• Vegan parmesan

• Optional: green onions

Directions: 

1. Preheat your oven to 375 degrees. Unroll the pie crust and place into a cast iron. Poke the crust with a fork all over and place into the oven for 15 minutes or however the package recommends until it’s crispy and slightly browned. 

2. In the meantime, on a pan at low heat, add your sliced garlic and allow it to simmer for 5 minutes then scoop out from the oil. This will make the oil infused with that garlic flavor. Turn your pan to medium heat, saute your carrots, red bell peppers, and mushrooms with oil until they’re softened. Add a dash of salt last then remove from heat. 

3. In a blender, add your pressed tofu, nutritional yeast, garlic powder, black salt, soy milk, hummus, black pepper, turmeric, kimchi juice, and baking powder. Blend until smooth and set aside. 

4. Take your pie crust out of the oven and add half of your tofu mixture. Then add your cooked veggies, place a layer of the kimchi flat, and grate vegan parmesan all over. 

5. Next, layer the rest of your tofu mixture then add the remainder of your cooked vegetables with the simmered garlic from before. Grate more vegan parmesan all over the top. Add chopped green onions if desired. 

6. Increase oven heat to 400 and bake for 40 minutes or until the top is golden brown. You can poke a toothpick in the middle to check if it’s still wet. Remove from the oven and allow to cool before slicing any pieces. Enjoy!