Spinach, Mushroom and “Sausage” Quiche – Catskill Animal Sanctuary

Name: Spinach, Mushroom and “Sausage” Quiche – Catskill Animal Sanctuary
Ingredients: For the Tofu-Cashew Custard; ½ cup raw unsalted cashews, soaked in water for 4 to 8 hours and drained; 1 pound extra-firm tofu, drained and rinsed; 1 tablespoon nutritional yeast; 1 teaspoon Dijon mustard; ½ teaspoon turmeric; 1 tablespoon organic cornstarch; 1 tablespoon olive oil; 2 large shallots, finely chopped; 8 ounces cremini mushrooms, tough stems removed, sliced; 3 medium garlic cloves, minced; 1 (10 ounce) package frozen chopped spinach, defrosted and water squeezed out; 2 large vegan sausages, crumbled (I used the Apple-Sage Sausages from Field Roast); 2 teaspoons fresh thyme, leaves only, finely chopped (or 1 teaspoon dried thyme, crumbled); 1 teaspoon salt; Freshly ground black pepper, to taste

casanctuary.org

Quiche has endured since the ‘70s because of its great taste, festive appearance (what’s not to love about a savory breakfast in a pie shell?),

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Ingredients

For the Tofu-Cashew Custard
½ cup raw unsalted cashews, soaked in water for 4 to 8 hours and drained
1 pound extra-firm tofu, drained and rinsed
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
½ teaspoon turmeric
1 tablespoon organic cornstarch
1 tablespoon olive oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, tough stems removed, sliced
3 medium garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, defrosted and water squeezed out
2 large vegan sausages, crumbled (I used the Apple-Sage Sausages from Field Roast)
2 teaspoons fresh thyme, leaves only, finely chopped (or 1 teaspoon dried thyme, crumbled)
1 teaspoon salt
Freshly ground black pepper, to taste