Vegan Asparagus Quiche with Brown Rice Crust
by SusanV from Fatfree Vegan Kitchen
Ingredients: (I changed a few things from the original Susan’s Asparagus and Mushroom Quiche Recipe)
- One 12-ounce package firm or extra-firm silken tofu*
- 1/4 cup plain soy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 teaspoon tahini
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 3/4 teaspoons salt
- 2 cups cooked brown rice
- freshly ground pepper, to taste
- 1 bunch asparagus (about 12 ounces)
- 1/4 cup shallots, minced
- 2 clove garlic, minced
- 1/2 green bell pepper, chopped
- olive oil spray
Mix rice with 3 tablespoons of the tofu mixture. Add freshly ground black pepper to taste. Coat pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.
Bake for 8 minutes. Remove from oven.
Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.
Heat a medium non-stick saucepan with olive oil. Add the shallots and cook for about 1 minute. Add the garlic, asparagus (not tops) and 2 tablespoons water. Cover and cook for 2 minutes. Add the bell pepper, and 1 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated.
Spread the vegetables (excluding the asparagus tips) on top of the rice crust.
Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables.
Arrange the asparagus tips over the top and spray lightly with olive oil.
Bake for 60 minutes. Let cool for about 10 minutes before cutting.