For vegans, the hardest part of their journey is often the pressure (real or perceived) from family to follow tradition–especially when the holidays roll around. All those old buttery favorites are tempting, and explaining your new vegan lifestyle can feel overwhelming. I experienced this when I first became a vegetarian 12 years ago. Not touching the sweet potato pie was torture, and it made me question my resolve.
The hardest things to give up in life are our habits, especially with food, and especially if that food is connected to family and culture.
When you become a vegetarian you don’t have to sacrifice all the delicious things that connect you to your people. Traditions are beautiful and important, and they can be changed without losing a pinch of goodness and love. Replace animal products with compassionate plant-based alternatives in favorite foods. Share them with your family and a new tradition may be born. For example, quiche was a dish that my mother always loved and made when I was growing up. I simply replaced the eggs with tofu and the cheese with nutritional yeast. We can both enjoy it again!
One could argue that Jesus himself was a vegetarian, so in an attitude of compassion for all of God’s creatures, let’s enjoy a vegetarian Easter brunch this year. If you’re sharing a meal with the family, why not bring out a delicious and recognizable dish that everyone will love? I think this Vegan Broccoli and Kale Tofu Quiche would be a lovely addition to your table.
Happy Easter!
Vegan Quiche
This delicious vegan quiche can be made year-round with any seasonal vegetable. This combination of fresh greens (broccoli, kale, and basil) is perfect for spring, and adds plenty of nutrition to this comforting––yet healthy––quiche.
material
- 1 Store-bought vegan crust or homemade crust
- 2 spoon Extra virgin olive oil or other oil
- 1/2 yellow onion thinly sliced
- 2 cloves garlic minced meat
- 2 the cup Broccoli to cut
- 2 the cup Kale Cut and packed
- 1 1/2 the cup Baby bella mushrooms, or other mushrooms to cut
- 1/4 the cup Sun dried tomatoes Chopped (soaked ahead of time to soften if needed)
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon Chili flakes
- 7 Basil leaves Cut or chiffonade
- 1 package firm tofu
- 1 teaspoon Sea salt + More flavor
- 3 spoon Nutritional Scream
- 1 teaspoon Apple cider vinegar
- 1/2 teaspoon Bell pepper
instructions
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Preheat oven to 375° and prepare your pie crust–if needed.
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Heat oil in a wok over medium-high heat, and fry onion and garlic. Add about 1/2 teaspoon sea salt and cook until translucent.
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Stir in remaining vegetables, and sauté until soft, about 8 minutes (be careful not to overcook and lose color). Remove from heat.
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Stir in the Italian seasoning blend, fennel, chili flakes and basil, and season to taste with sea salt.
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While you’re roasting the vegetables (or after), you can work on the tofu filling.
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Place the tofu, nutritional yeast, vinegar or lemon, salt and pepper in a food processor and blend until smooth.
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Spoon the tofu mixture over the cooked vegetables and stir to combine.
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Scoop the tofu and veggie mixture evenly into the pie crust. Bake for 40 minutes.
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Let cool for 10-15 minutes before eating.