This Easy Vegan Quiche is perfect for your breakfast or brunch! The eggy tofu filling is loaded with burst tomatoes, sweet caramelised onions, sautéed mushrooms, and spinach, then baked in a flaky, buttery crust.
After making these quiche muffin cups , I wanted more quiche love in my life. This is only natural, because vegan quiche is one of those recipes that works as a template—you make it once, and you want to make it again and again with different combinations of ingredients each time.
As you can see from the photos, this recipe looks just like traditional quiche, but what you can’t see is that it also tastes like quiche and has the same baked egg texture. To accomplish this, you have to go all-in on the seasonings. Don’t skimp! And to get the tofu to absorb the seasonings you add, you need to press it, which releases the liquid so the sponge-like tofu can soak up the flavour of the other ingredients.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Firm tofu – Don’t use soft and don’t use extra-firm! You need firm tofu to make quiche.
- Coconut oil – Or another oil you like to cook with.
- Red onion
- Mushrooms
- Fresh spinach
- Garlic
- Cherry tomatoes
- Almond milk – Or another plant-based milk you have on hand. Just make sure it’s unsweetened!
- Nutritional yeast
- Sea salt
- Black pepper
- Turmeric – This gives the tofu an eggy color.
- Dried or fresh chives
- Baking powder
- Vegan parmesan – This is optional, as the nutritional yeast will add a cheesy flavour.
- Kala namak – This is a black salt that adds an eggy sulphur flavour to vegan egg dishes.
- Flaky pie crust – Here’s my recipe for vegan gluten-free pie crust , my regular pie crust or you can use store-bought.
More Add-In Ideas
- Artichokes, broccoli, zucchini, bell peppers, or leftover vegetables
- Vegan meats like sausage or bacon
- Fresh herbs
- Shredded vegan cheese
How to Press the Tofu
For this recipe, I recommend using a light touch when pressing the tofu. If you have a tofu press , don’t push it down all the way. If you’re using the books and paper towel method (wrap a tofu block in a few layers of paper towels or a kitchen towel then press with books), only press the tofu for about 5-10 minutes.
How to Make Vegan Quiche
If you want to get a head start on your quiche, you can cook the vegetables up to 2 days in advance. Then, you’ll only need to prepare the tofu filling and crust!
Prepare. Preheat your oven to 375°F. Press the tofu and dust a 9-inch pie dish with flour.
Bake the crust. Pre-bake the pie crust for 10 minutes, then set aside until later.
Caramelise the onions. Melt a tablespoon of coconut oil in a skillet set over medium-high heat. Stir in the onions and lower the heat to medium. Cook the onions for at least 15 minutes, or longer for a deeper color and sweeter flavour.
Cook the rest of the veggies. Add the remaining tablespoon of coconut oil, along with the tomatoes, garlic, and mushrooms. Increase the heat to medium-high and sauté the vegetables for about 15 minutes, or until the tomatoes are beginning to break down. Season with salt and pepper, then stir in the spinach and cook until it’s wilted. Remove from heat.
Make the tofu filling. Combine the tofu, almond milk, nutritional yeast, sea salt, black pepper, turmeric, baking powder, vegan parmesan, and kala namak in a blender . Blend on high until the mixture is smooth.
Assemble. Transfer the vegetables to the prepared pie crust. Pour the tofu mixture over the veggies and stir to combine.
Bake . Place the quiche in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Cool for 10 minutes, then slice and serve.
Tips for Success
Here are some tips for a perfect vegan quiche:
- Use refrigerated tofu. Don’t use the shelf-stable silken kind! While silken tofu can be used to make vegan quiche, I developed this recipe for the refrigerated, water-packed variety.
- Cook off the liquid. When you’re cooking the vegetables, you want to make sure the liquid has completely cooked off. This prevents a soggy crust and soupy quiche filling.
- Test for doneness. You want the center of the quiche to be firm and spring back when you press gently.
How to Store
Wrap the quiche in the baking dish or transfer it to an airtight storage container and refrigerate it for up to 3 days. Reheat it in a 350ºF oven until it’s warmed through, or you can warm it up in your microwave.
Can This Recipe Be Frozen?
Yes, you can freeze a whole quiche or freeze leftovers for later. Wrap it well or place it in an airtight storage container; freeze for up to 2 months. Thaw the frozen quiche in the refrigerator overnight, then warm it up in a 350ºF oven or in the microwave.
Ingredients
- 1 lb block firm tofu , lightly pressed*
- 2 tablespoons oil , any oil
- ½ large red onion , sliced, then chopped in half (or diced)
- 1 cup halved cherry tomatoes
- 4 cloves garlic , minced
- ¾ cup mushrooms , chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms
- Salt and pepper to taste , for the veggies
- 2 cups fresh spinach , chopped or whole
- 1 cup vegan milk , any one works, ensure it is unsweetened
- 3 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- ¼ teaspoon black pepper
- 1/4 teaspoon turmeric , for colour
- 2 teaspoons dried chives , or 1 1/2 tablespoons freshly chopped chives
- ½ teaspoon baking powder
- 1 tablespoon vegan Parmesan cheese , optional
- ¼ teaspoon black salt , kala namak – totally optional**
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
- Pre-bake pie crust for 10 minutes. Set aside to cool fully.
- In a large pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
- Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, chives, baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, anywhere from 40 seconds to 2 minutes depending on your blender. I blended mine twice to ensure this.
- Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
- Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
Notes
This Easy Vegan Quiche is perfect for your breakfast or brunch! The eggy tofu filling is loaded with burst tomatoes, sweet caramelised onions, sautéed mushrooms, and spinach, then baked in a flaky, buttery crust.
After making these quiche muffin cups , I wanted more quiche love in my life. This is only natural, because vegan quiche is one of those recipes that works as a template—you make it once, and you want to make it again and again with different combinations of ingredients each time.
As you can see from the photos, this recipe looks just like traditional quiche, but what you can’t see is that it also tastes like quiche and has the same baked egg texture. To accomplish this, you have to go all-in on the seasonings. Don’t skimp! And to get the tofu to absorb the seasonings you add, you need to press it, which releases the liquid so the sponge-like tofu can soak up the flavour of the other ingredients.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Firm tofu – Don’t use soft and don’t use extra-firm! You need firm tofu to make quiche.
- Coconut oil – Or another oil you like to cook with.
- Red onion
- Mushrooms
- Fresh spinach
- Garlic
- Cherry tomatoes
- Almond milk – Or another plant-based milk you have on hand. Just make sure it’s unsweetened!
- Nutritional yeast
- Sea salt
- Black pepper
- Turmeric – This gives the tofu an eggy color.
- Dried or fresh chives
- Baking powder
- Vegan parmesan – This is optional, as the nutritional yeast will add a cheesy flavour.
- Kala namak – This is a black salt that adds an eggy sulphur flavour to vegan egg dishes.
- Flaky pie crust – Here’s my recipe for vegan gluten-free pie crust , my regular pie crust or you can use store-bought.
More Add-In Ideas
- Artichokes, broccoli, zucchini, bell peppers, or leftover vegetables
- Vegan meats like sausage or bacon
- Fresh herbs
- Shredded vegan cheese
How to Press the Tofu
For this recipe, I recommend using a light touch when pressing the tofu. If you have a tofu press , don’t push it down all the way. If you’re using the books and paper towel method (wrap a tofu block in a few layers of paper towels or a kitchen towel then press with books), only press the tofu for about 5-10 minutes.
How to Make Vegan Quiche
If you want to get a head start on your quiche, you can cook the vegetables up to 2 days in advance. Then, you’ll only need to prepare the tofu filling and crust!
Prepare. Preheat your oven to 375°F. Press the tofu and dust a 9-inch pie dish with flour.
Bake the crust. Pre-bake the pie crust for 10 minutes, then set aside until later.
Caramelise the onions. Melt a tablespoon of coconut oil in a skillet set over medium-high heat. Stir in the onions and lower the heat to medium. Cook the onions for at least 15 minutes, or longer for a deeper color and sweeter flavour.
Cook the rest of the veggies. Add the remaining tablespoon of coconut oil, along with the tomatoes, garlic, and mushrooms. Increase the heat to medium-high and sauté the vegetables for about 15 minutes, or until the tomatoes are beginning to break down. Season with salt and pepper, then stir in the spinach and cook until it’s wilted. Remove from heat.
Make the tofu filling. Combine the tofu, almond milk, nutritional yeast, sea salt, black pepper, turmeric, baking powder, vegan parmesan, and kala namak in a blender . Blend on high until the mixture is smooth.
Assemble. Transfer the vegetables to the prepared pie crust. Pour the tofu mixture over the veggies and stir to combine.
Bake . Place the quiche in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Cool for 10 minutes, then slice and serve.
Tips for Success
Here are some tips for a perfect vegan quiche:
- Use refrigerated tofu. Don’t use the shelf-stable silken kind! While silken tofu can be used to make vegan quiche, I developed this recipe for the refrigerated, water-packed variety.
- Cook off the liquid. When you’re cooking the vegetables, you want to make sure the liquid has completely cooked off. This prevents a soggy crust and soupy quiche filling.
- Test for doneness. You want the center of the quiche to be firm and spring back when you press gently.
How to Store
Wrap the quiche in the baking dish or transfer it to an airtight storage container and refrigerate it for up to 3 days. Reheat it in a 350ºF oven until it’s warmed through, or you can warm it up in your microwave.
Can This Recipe Be Frozen?
Yes, you can freeze a whole quiche or freeze leftovers for later. Wrap it well or place it in an airtight storage container; freeze for up to 2 months. Thaw the frozen quiche in the refrigerator overnight, then warm it up in a 350ºF oven or in the microwave.
Ingredients
- 1 lb block firm tofu , lightly pressed*
- 2 tablespoons oil , any oil
- ½ large red onion , sliced, then chopped in half (or diced)
- 1 cup halved cherry tomatoes
- 4 cloves garlic , minced
- ¾ cup mushrooms , chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms
- Salt and pepper to taste , for the veggies
- 2 cups fresh spinach , chopped or whole
- 1 cup vegan milk , any one works, ensure it is unsweetened
- 3 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- ¼ teaspoon black pepper
- 1/4 teaspoon turmeric , for colour
- 2 teaspoons dried chives , or 1 1/2 tablespoons freshly chopped chives
- ½ teaspoon baking powder
- 1 tablespoon vegan Parmesan cheese , optional
- ¼ teaspoon black salt , kala namak – totally optional**
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
- Pre-bake pie crust for 10 minutes. Set aside to cool fully.
- In a large pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
- Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, chives, baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, anywhere from 40 seconds to 2 minutes depending on your blender. I blended mine twice to ensure this.
- Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
- Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
Notes
This Easy Vegan Quiche is perfect for your breakfast or brunch! The eggy tofu filling is loaded with burst tomatoes, sweet caramelised onions, sautéed mushrooms, and spinach, then baked in a flaky, buttery crust.
After making these quiche muffin cups , I wanted more quiche love in my life. This is only natural, because vegan quiche is one of those recipes that works as a template—you make it once, and you want to make it again and again with different combinations of ingredients each time.
As you can see from the photos, this recipe looks just like traditional quiche, but what you can’t see is that it also tastes like quiche and has the same baked egg texture. To accomplish this, you have to go all-in on the seasonings. Don’t skimp! And to get the tofu to absorb the seasonings you add, you need to press it, which releases the liquid so the sponge-like tofu can soak up the flavour of the other ingredients.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Firm tofu – Don’t use soft and don’t use extra-firm! You need firm tofu to make quiche.
- Coconut oil – Or another oil you like to cook with.
- Red onion
- Mushrooms
- Fresh spinach
- Garlic
- Cherry tomatoes
- Almond milk – Or another plant-based milk you have on hand. Just make sure it’s unsweetened!
- Nutritional yeast
- Sea salt
- Black pepper
- Turmeric – This gives the tofu an eggy color.
- Dried or fresh chives
- Baking powder
- Vegan parmesan – This is optional, as the nutritional yeast will add a cheesy flavour.
- Kala namak – This is a black salt that adds an eggy sulphur flavour to vegan egg dishes.
- Flaky pie crust – Here’s my recipe for vegan gluten-free pie crust , my regular pie crust or you can use store-bought.
More Add-In Ideas
- Artichokes, broccoli, zucchini, bell peppers, or leftover vegetables
- Vegan meats like sausage or bacon
- Fresh herbs
- Shredded vegan cheese
How to Press the Tofu
For this recipe, I recommend using a light touch when pressing the tofu. If you have a tofu press , don’t push it down all the way. If you’re using the books and paper towel method (wrap a tofu block in a few layers of paper towels or a kitchen towel then press with books), only press the tofu for about 5-10 minutes.
How to Make Vegan Quiche
If you want to get a head start on your quiche, you can cook the vegetables up to 2 days in advance. Then, you’ll only need to prepare the tofu filling and crust!
Prepare. Preheat your oven to 375°F. Press the tofu and dust a 9-inch pie dish with flour.
Bake the crust. Pre-bake the pie crust for 10 minutes, then set aside until later.
Caramelise the onions. Melt a tablespoon of coconut oil in a skillet set over medium-high heat. Stir in the onions and lower the heat to medium. Cook the onions for at least 15 minutes, or longer for a deeper color and sweeter flavour.
Cook the rest of the veggies. Add the remaining tablespoon of coconut oil, along with the tomatoes, garlic, and mushrooms. Increase the heat to medium-high and sauté the vegetables for about 15 minutes, or until the tomatoes are beginning to break down. Season with salt and pepper, then stir in the spinach and cook until it’s wilted. Remove from heat.
Make the tofu filling. Combine the tofu, almond milk, nutritional yeast, sea salt, black pepper, turmeric, baking powder, vegan parmesan, and kala namak in a blender . Blend on high until the mixture is smooth.
Assemble. Transfer the vegetables to the prepared pie crust. Pour the tofu mixture over the veggies and stir to combine.
Bake . Place the quiche in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Cool for 10 minutes, then slice and serve.
Tips for Success
Here are some tips for a perfect vegan quiche:
- Use refrigerated tofu. Don’t use the shelf-stable silken kind! While silken tofu can be used to make vegan quiche, I developed this recipe for the refrigerated, water-packed variety.
- Cook off the liquid. When you’re cooking the vegetables, you want to make sure the liquid has completely cooked off. This prevents a soggy crust and soupy quiche filling.
- Test for doneness. You want the center of the quiche to be firm and spring back when you press gently.
How to Store
Wrap the quiche in the baking dish or transfer it to an airtight storage container and refrigerate it for up to 3 days. Reheat it in a 350ºF oven until it’s warmed through, or you can warm it up in your microwave.
Can This Recipe Be Frozen?
Yes, you can freeze a whole quiche or freeze leftovers for later. Wrap it well or place it in an airtight storage container; freeze for up to 2 months. Thaw the frozen quiche in the refrigerator overnight, then warm it up in a 350ºF oven or in the microwave.
Ingredients
- 1 lb block firm tofu , lightly pressed*
- 2 tablespoons oil , any oil
- ½ large red onion , sliced, then chopped in half (or diced)
- 1 cup halved cherry tomatoes
- 4 cloves garlic , minced
- ¾ cup mushrooms , chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms
- Salt and pepper to taste , for the veggies
- 2 cups fresh spinach , chopped or whole
- 1 cup vegan milk , any one works, ensure it is unsweetened
- 3 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- ¼ teaspoon black pepper
- 1/4 teaspoon turmeric , for colour
- 2 teaspoons dried chives , or 1 1/2 tablespoons freshly chopped chives
- ½ teaspoon baking powder
- 1 tablespoon vegan Parmesan cheese , optional
- ¼ teaspoon black salt , kala namak – totally optional**
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
- Pre-bake pie crust for 10 minutes. Set aside to cool fully.
- In a large pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
- Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, chives, baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, anywhere from 40 seconds to 2 minutes depending on your blender. I blended mine twice to ensure this.
- Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
- Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
Notes
This Easy Vegan Quiche is perfect for your breakfast or brunch! The eggy tofu filling is loaded with burst tomatoes, sweet caramelised onions, sautéed mushrooms, and spinach, then baked in a flaky, buttery crust.
After making these quiche muffin cups , I wanted more quiche love in my life. This is only natural, because vegan quiche is one of those recipes that works as a template—you make it once, and you want to make it again and again with different combinations of ingredients each time.
As you can see from the photos, this recipe looks just like traditional quiche, but what you can’t see is that it also tastes like quiche and has the same baked egg texture. To accomplish this, you have to go all-in on the seasonings. Don’t skimp! And to get the tofu to absorb the seasonings you add, you need to press it, which releases the liquid so the sponge-like tofu can soak up the flavour of the other ingredients.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Firm tofu – Don’t use soft and don’t use extra-firm! You need firm tofu to make quiche.
- Coconut oil – Or another oil you like to cook with.
- Red onion
- Mushrooms
- Fresh spinach
- Garlic
- Cherry tomatoes
- Almond milk – Or another plant-based milk you have on hand. Just make sure it’s unsweetened!
- Nutritional yeast
- Sea salt
- Black pepper
- Turmeric – This gives the tofu an eggy color.
- Dried or fresh chives
- Baking powder
- Vegan parmesan – This is optional, as the nutritional yeast will add a cheesy flavour.
- Kala namak – This is a black salt that adds an eggy sulphur flavour to vegan egg dishes.
- Flaky pie crust – Here’s my recipe for vegan gluten-free pie crust , my regular pie crust or you can use store-bought.
More Add-In Ideas
- Artichokes, broccoli, zucchini, bell peppers, or leftover vegetables
- Vegan meats like sausage or bacon
- Fresh herbs
- Shredded vegan cheese
How to Press the Tofu
For this recipe, I recommend using a light touch when pressing the tofu. If you have a tofu press , don’t push it down all the way. If you’re using the books and paper towel method (wrap a tofu block in a few layers of paper towels or a kitchen towel then press with books), only press the tofu for about 5-10 minutes.
How to Make Vegan Quiche
If you want to get a head start on your quiche, you can cook the vegetables up to 2 days in advance. Then, you’ll only need to prepare the tofu filling and crust!
Prepare. Preheat your oven to 375°F. Press the tofu and dust a 9-inch pie dish with flour.
Bake the crust. Pre-bake the pie crust for 10 minutes, then set aside until later.
Caramelise the onions. Melt a tablespoon of coconut oil in a skillet set over medium-high heat. Stir in the onions and lower the heat to medium. Cook the onions for at least 15 minutes, or longer for a deeper color and sweeter flavour.
Cook the rest of the veggies. Add the remaining tablespoon of coconut oil, along with the tomatoes, garlic, and mushrooms. Increase the heat to medium-high and sauté the vegetables for about 15 minutes, or until the tomatoes are beginning to break down. Season with salt and pepper, then stir in the spinach and cook until it’s wilted. Remove from heat.
Make the tofu filling. Combine the tofu, almond milk, nutritional yeast, sea salt, black pepper, turmeric, baking powder, vegan parmesan, and kala namak in a blender . Blend on high until the mixture is smooth.
Assemble. Transfer the vegetables to the prepared pie crust. Pour the tofu mixture over the veggies and stir to combine.
Bake . Place the quiche in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Cool for 10 minutes, then slice and serve.
Tips for Success
Here are some tips for a perfect vegan quiche:
- Use refrigerated tofu. Don’t use the shelf-stable silken kind! While silken tofu can be used to make vegan quiche, I developed this recipe for the refrigerated, water-packed variety.
- Cook off the liquid. When you’re cooking the vegetables, you want to make sure the liquid has completely cooked off. This prevents a soggy crust and soupy quiche filling.
- Test for doneness. You want the center of the quiche to be firm and spring back when you press gently.
How to Store
Wrap the quiche in the baking dish or transfer it to an airtight storage container and refrigerate it for up to 3 days. Reheat it in a 350ºF oven until it’s warmed through, or you can warm it up in your microwave.
Can This Recipe Be Frozen?
Yes, you can freeze a whole quiche or freeze leftovers for later. Wrap it well or place it in an airtight storage container; freeze for up to 2 months. Thaw the frozen quiche in the refrigerator overnight, then warm it up in a 350ºF oven or in the microwave.
Ingredients
- 1 lb block firm tofu , lightly pressed*
- 2 tablespoons oil , any oil
- ½ large red onion , sliced, then chopped in half (or diced)
- 1 cup halved cherry tomatoes
- 4 cloves garlic , minced
- ¾ cup mushrooms , chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms
- Salt and pepper to taste , for the veggies
- 2 cups fresh spinach , chopped or whole
- 1 cup vegan milk , any one works, ensure it is unsweetened
- 3 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- ¼ teaspoon black pepper
- 1/4 teaspoon turmeric , for colour
- 2 teaspoons dried chives , or 1 1/2 tablespoons freshly chopped chives
- ½ teaspoon baking powder
- 1 tablespoon vegan Parmesan cheese , optional
- ¼ teaspoon black salt , kala namak – totally optional**
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
- Pre-bake pie crust for 10 minutes. Set aside to cool fully.
- In a large pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
- Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, chives, baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, anywhere from 40 seconds to 2 minutes depending on your blender. I blended mine twice to ensure this.
- Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
- Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
Notes
Easy Vegan Quiche
Ingredients
- 1 lb block firm tofu lightly pressed*
- 2 tablespoons oil any oil
- ½ large red onion sliced, then chopped in half (or diced)
- 1 cup halved cherry tomatoes
- 4 cloves garlic minced
- ¾ cup mushrooms chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms
- Salt and pepper to taste for the veggies
- 2 cups fresh spinach chopped or whole
- 1 cup vegan milk any one works, ensure it is unsweetened
- 3 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- ¼ teaspoon black pepper
- 1/4 teaspoon turmeric for colour
- 2 teaspoons dried chives or 1 1/2 tablespoons freshly chopped chives
- ½ teaspoon baking powder
- 1 tablespoon vegan Parmesan cheese optional
- ¼ teaspoon black salt kala namak - totally optional**
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
- Pre-bake pie crust for 10 minutes. Set aside to cool fully.
- In a large pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
- Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, chives, baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, anywhere from 40 seconds to 2 minutes depending on your blender. I blended mine twice to ensure this.
- Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
- Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
Video
Notes
Nutrition
Easy Vegan Quiche https://jessicainthekitchen.com/easy-vegan-quiche-gluten-free-unbelievably-divine/ November 29, 2021
This homemade vegan hot chocolate recipe is rich and creamy without dairy! Make it with 5 simple ingredients, including coconut milk, cocoa powder, and maple sryup. Enjoy this warm, plant based hot chocolate topped with marshmallows or coconut whipped cream for a cozy treat on a chilly day.
Fact: it’s cold, and we need hot chocolate. This creamy vegan hot chocolate is warm and comforting, perfect for a Netflix marathon under a warm, fluffy blanket. This recipe is just how I remember making hot cocoa at camp when I was a kid. Super chocolatey, but never too sweet, and we’d add a pinch of sea salt for balance. That little bit of salt is still my secret ingredient for the best vegan hot chocolate ever. And now it will be yours too!
Things to Know About This Vegan Hot Chocolate Recipe
- Rich and creamy, without dairy. I make this rich vegan hot cocoa with coconut milk and almond milk, and it’s even better than the original!
- No store-bought mixes. This homemade vegan hot chocolate tastes a million times better than store-bought, without any fuffy additives. I make this recipe with 5 ingredients and no refined sugar.
- Make it in 10 minutes. Or less. Combine the ingredients, simmer, and serve.
- Every occasion. I make this vegan hot chocolate for Christmas and holidays (or just because!) all season long. It’s perfect for hosting, since you can easily scale up the recipe to serve from a crock pot or slow cooker.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Raw cacao or cocoa powder – I recommend natural, unsweetened cocoa powder. You could use Dutch-processed cocoa powder for an even darker, richer hot chocolate.
- Almond milk – Substitute another non-dairy milk here. You can make dairy free hot chocolate with oat milk, cashew, soy, or any other that you have on hand.
- Coconut milk – Unlike the almond milk above, this should NOT be substituted. Coconut milk is what makes this vegan hot cocoa ultra-rich and creamy. It just isn’t the same without it.
- Maple syrup or sugar – Whichever you prefer. Maple syrup adds a hint of seasonal flavor, but make sure it’s real maple syrup, and not pancake syrup.
- Sea salt – The secret ingredient to the BEST hot chocolate ever, vegan or not. I recommend a flaky sea salt like Maldon salt, which isn’t as salty as regular table salt.
Optional Toppings and Add-ins
This hot chocolate recipe is delicious made as-is, but you can always spice it up (literally) with pumpkin spice syrup or get creative with toppings when serving. These are some quick suggestions.
- Spiced vegan hot chocolate with cinnamon, nutmeg, cayenne, or turmeric
- Vegan peppermint hot chocolate with crushed candy cane or peppermint candies
- Drizzle in homemade caramel sauce
How to Make Vegan Hot Chocolate From Scratch
Making vegan hot cocoa isn’t really any different than making it with dairy! Here’s what you’ll need to do.
Combine the dry ingredients.
- Combine ingredients. Stir together the cocoa powder, milks, sweetener, and salt in a saucepan set over medium heat. (If you’re using any add-ins, they’ll go in now, too.)
Simmer the hot chocolate.
- Simmer. Bring the mixture to a simmer and continue to cook for about 5 minutes, or until heated through and bubbling slightly.
- Add toppings. Pour the hot chocolate into a mug, add your favorite toppings, and enjoy!
Quick Tips for the Best Homemade Hot Chocolate
- Don’t skip the salt! It really is the key to getting balanced flavour, rather than hot chocolate that’s cloyingly sweet.
- Sweeten to taste. If you’re using a milk that’s already sweetened, use less maple syrup or sugar to start; taste and add more if needed.
- Use cocoa powder. Not hot cocoa mix, which is already pre-sweetened.
Build a Hot Chocolate Bar
If you’re hosting a holiday get-together, you can double or triple this vegan hot chocolate recipe. Transfer it to a slow cooker on the Warm setting to keep it warm during your party. Alternatively, prepare your hot cocoa in the Crockpot or slow cooker following my slow cooker hot chocolate recipe.
Before the party, assemble a hot chocolate bar or hot chocolate board with a variety of toppings, such as:
- Rolled wafers
- Syrups and coconut whipped cream
- Vegan marshmallows ,
- Chocolate chips
- Spritz cookies for dipping
Guests can ladle their hot chocolate from the slow cooker into mugs and add their favorites!
How to Store Hot Chocolate
- Refrigerate. If you have leftover hot chocolate, you can store it in a jar or bottle in the refrigerator for up to 3 days.
- Reheat. Enjoy this plant-based hot chocolate cold or warm it up in the microwave or in a saucepan over medium heat.
More Cozy Drink Recipes
- Dirty Chai Latte
- Pumpkin Spice Latte
- Hot Spiced Apple Cider
- Hot Matcha Latte
- Golden Milk
Ingredients
- ¼ cup raw cacao or cocoa powder
- 1 ½ cups non-dairy milk , like almond milk, oat milk or soy milk
- ½ cup coconut milk , from the can, carton or homemade creamy coconut milk, your choice OR another thick milk or vegan heavy cream
- 2 tablespoons maple syrup , or 4 tablespoons of regular sugar
- Dash salt , do not leave out!
- Top with coconut cream, vegan whipped cream and cinnamon
Delicious add-ins
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
Instructions
- In a pot over medium heat, stir in the cacao/cocoa powder, the milks, maple syrup (or sugar), and dash of salt. If you’re adding the add-in ingredients, stir them in now too. Stir and simmer for about 5 minutes until everything is heated through and begins to bubble just slightly.
- Top with whipped coconut cream, marshmallows and a dash of cinnamon and enjoy! You can even add vegan marshmallows on top for added comfort.
Notes
Don’t skip the salt! It really is the key to getting balanced flavour, rather than hot chocolate that’s cloyingly sweet.
Sweeten to taste. If you’re using a milk that’s already sweetened, use less maple syrup or sugar to start; taste and add more if needed.
Use cocoa powder. Not hot cocoa mix, which is already pre-sweetened.
A note on the milk. The use of two milks helps achieve a balanced thickness. However, you can use just one, keeping in mind that the texture may be different!
If you have leftover hot chocolate, you can store it in a jar or bottle in the refrigerator for up to 3 days. Enjoy it cold or warm it up in the microwave or in a saucepan over medium heat.
