Fluffy Vegan Sausage Quiche With Spinach and Asparagus | VegNews
This classic savory breakfast is easily made vegan by substituting tofu and cashews for eggs, without losing any of the familiar texture.
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Ingredients
- 1 unbaked
- storebought vegan pie crust
- , fitted into a 9-inch pie plate
- ½ cup r
- aw cashews
- , soaked for 4 hours, and drained
- 1 pound
- extra-firm tofu
- , drained and rinsed
- 2 tablespoons nutritional yeast
- 2 teaspoons Dijon mustard
- ½ teaspoon ground turmeric
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- ½ cup finely chopped shallots
- ½ pound fresh asparagus, ends trimmed, roughly chopped
- 1 tablespoon minced garlic cloves
- 1 (10-ounce) package frozen chopped spinach, defrosted and water squeezed out
- 2 large
- vegan sausages
- , crumbled
- 1 teaspoon dried thyme
- 1⅛ teaspoon salt, divided
- ⅛ teaspoon black pepper
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