Vegan Quiche with Hash Brown Crust - ZardyPlants

Ingredients

• 1 large russet potato (see note 2)
• 1 large sweet potato
• 2 tbsp ground flaxseed
• 4 tbsp water
• ½ cup potato starch (or cornstarch or arrowroot powder)
• 3 tbsp nutritional yeast (see note 3)
• 1.5 tsp onion powder
• 1 tsp garlic powder
• ¾ tsp sea salt
• 1 cup shredded vegan cheddar cheese, homemade or store bought
• 1 14-oz (~400g) package Firm tofu, drained but not pressed
• 3 tbsp garbanzo bean flour OR cornstarch or arrowroot powder (see note 4)
• 3 tbsp nutritional yeast
• 3-4 tbsp non-dairy milk
• 1 tsp onion powder
• ½ tsp sea salt
• ½ tsp black salt / kala nemek, optional (for eggy flavor)
• ¼ tsp turmeric
• ¼ tsp freshly cracked black pepper
• 1 lb asparagus, trimmed and cut into 1” pieces (see note 5)
• 4-6 green onions / scallions, sliced
• 1 cup sun-dried tomatoes (see note 6)
• ½ cup grape or cherry tomatoes, halved, for topping
• ¼ cup fresh chives, chopped, for topping