Eggless Vegan Quiche. It’s Cruelty-Free + Delicious!
Quiche, a favorite brunch choice with so much versatility, and today we are making it vegan. vegan quiche is easy and super tasty, with all the fluffiness you are used to in your quiche. Paige Parsons Roache and Lindsey Baker join us on this episode of #LunchBreakLIVE, showing us how it’s done. Products featured in this episode are Miyoko’s butter, Follow Your Heart mozzarella, Wholly Wholesome pie crust, Wildwood sprouted tofu available at Trader Joe’s, and Sprouts Farmers Market products.
QUICHE? EGGLESS? Show me! Let’s do LUNCH on #LunchBreakLIVE with host Rizzle Sensation, Actor, Media Creator Lindsey Baker with featured chef Paige Parsons Roache, Producer and Booker for #JaneUnchained News Network. Ready to SAVE ANIMALS? Hear all about an incredible musical fundraiser happening 11/18 #LIVE for ANDA NEWS, founded by Silvana V Andrade and a coalition of activists groups working to save animals from the fires on the PANTANAL, Brazil!Featuring products: Miyoko's butter, Follow Your Heart mozzarella cheese, Wholly Wholesome pie crust, Wildwood Specialty Foods sprouted tofu available at multiple grocers including Trader Joe’s, Sprouts Farmers Market, Target and Whole Foods Market. Enjoy!Recipe available at www.JaneUnChained.com
Posted by Jane Unchained News on Thursday, November 12, 2020
Paige + Lindsey, Quite A Duo. They Cook Vegan Quiche, And SO Much More.
Celebrating being vegan for 5 years now, Paige has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Save Movement. Once she looked at those baby pigs in the eyes, she knew why her daughter had gone vegan. After meeting Jane Velez-Mitchell at VegFestLA, and inspired by Jane’s bold courage, Paige became a Contributor for JaneUnChained News. She Reports on many of the latest animal rights stories and she is also the Producer and Booker for #LunchBreakLIVE on the JanUnChained News Network. She speaks globally on behalf of JaneUnChained News Network and The Los Angeles Fur Animal Save Movement. Paige is also Co-host/Co-Producer of “Plant-Based In the ‘Burbs”.
Lindsey Baker is a content creator, citizen journalist, actor and Animal Rights Activist. Lindsey has over 20 years of experience in media communications, formerly working for Fortune 500 companies. Six years ago she became vegan and left the corporate world to further pursue her creative interests and to help be a voice for the voiceless. She hosts “Rescue Stories” and “Action Hour” on JaneUnChained News Network.
It’s All About The Vegan Quiche.
This vegan quiche is special. It tastes incredible, filled with yummy veggies and that fluffiness we all expect with every bite of quiche. It is also filled with nutrients, folded into a beautiful and delicious pie crust. Today’s eggless quiche was made with tofu, but you can also make it with Just Egg, a vegan egg that is also scrumptious!
Ready To Get Cooking?
I am providing the recipe for this delicious vegan quiche below, and I hope you will give it a try. I don’t think you will be disappointed. And if you are looking for other delicious vegan recipes, we have plenty available for you to choose from so be sure to check those out too. There is also a new website called plantbasedneighbor.com that is super awesome. It is a great way to meet like-minded vegan and vegetarians in your neighborhood. So be sure to sign up and start spreading your vegan vibes on this new platform. Until next time…
Vegan Eggless Quiche
- 1 package of sprouted organic tofu
- 1 C Nutritional Yeast
- 1 C plant-based milk
- 1/2 C organic spinach
- 1/2 C organic mushrooms
- 1/2 organic red pepper
- 1/4 purple onion
- 2 cloves garlic minced
- 1-2 C plant-based cheese of choice
- 1/2 heirloom tomato
- Salt pepper to taste
- Place tofu, nooch & milk into blender. Blend & do the “Blender Dance” until smooth consistency.
- Place in large bowl with chopped up vegetables, add seasoning. Fold in your favorite plant based cheese. Pour into pie crust. Sprinkle with plant based cheese. Garnish with basil and 1/2 circle tomato slices. Bake at 350 degrees for 30-35 minutes, until golden on top and firm inside.