Name: Asparagus Mushroom Quiche
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 4 servings
Ingredients: 12 ounces silken tofu (firm or extra-firm); 0.25 cup plain soy milk; 2 tbsp nutritional yeast; 1 tbsp cornstarch; 1 tsp tahini; 0.5 tsp onion powder; 0.25 tsp turmeric; 0.75 tsp salt; 2 cups brown rice (cooked); 1 tbsp vegan parmesan ((optional)); null null black pepper (freshly ground, to taste); null null olive oil spray ((if needed)); 1 bunch asparagus (about 12 ounces); 0.25 cup shallots (minced); 1 clove garlic (minced); 1 heaping mushrooms (about 4 ounces sliced); 0.5 null red bell pepper (chopped)

Instructions

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1

Preheat oven to 350°F (175°C). In a blender, combine the first 8 ingredients: silken tofu (12 ounces), plain soy milk (0.25 cup), nutritional yeast (2 tbsp), cornstarch (1 tbsp), tahini (1 tsp), onion powder (0.5 tsp), turmeric (0.25 tsp), and salt (0.75 tsp). Blend until completely smooth, stirring as needed.
2

In a separate bowl, mix cooked brown rice (2 cups) with tofu mixture (3 tbsp) and vegan parmesan (1 tbsp) (optional). Add [freshly ground pepper] to taste. Spray a non-stick pie pan with [olive oil spray] if not non-stick, then press the rice mixture into the bottom and up the sides of the pan.
3

Bake the crust for 8 minutes. Remove from oven.
4

Snap the tough ends off asparagus (1 bunch) and discard. Cut off the top 3 inches of [asparagus] and set aside. Chop the remaining [asparagus stalks] into 0.5-inch pieces.
5

Heat a medium non-stick saucepan. Add a few drops of [water], then add shallots (0.25 cup) and cook for 1 minute. Add garlic (1 clove), [asparagus pieces], and water (2 tbsp). Cover and cook for 2 minutes. Add cup sliced mushrooms (1 heaping), bell pepper (0.5 red), and water (2 tbsp). Cover and cook for 2 more minutes. Remove cover, season with [salt] and [pepper], and cook, stirring, for 1-2 minutes until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables.
6

Spread the cooked vegetables (excluding the asparagus tips) over the [rice crust]. Pour the remaining [tofu mixture] over the vegetables, stirring gently to distribute. Arrange the [asparagus tips] over the top.
7

Bake for 60 minutes. Let cool for about 10 minutes before cutting.