These Vegan Quiche Muffins are packed with protein, and you’ll be surprised by how much the taste and texture mimics the original. While I add sun-dried tomatoes, mushrooms, and garlicky spinach, you can customize them with your favorite veggies and herbs and make these mini quiches your own!
When I was vegetarian, a nice big slice of quiche with a side salad was one of my favourite brunch options. The things I loved the most about quiche were the flavourful fillings and the eggy texture. Fast forward to today and instead of traditional egg-based quiche, I’m enjoying these Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach for all my brunching needs!
These mini quiches are even more versatile than a slice of quiche; they can be eaten hot or cold, and they’re just as appropriate for a party as they are for a quick breakfast on-the-go. Because they’re made with tofu, they’re packed with protein, and they have the perfect texture to mimic traditional quiche—and you can make them taste like eggs too with a few secret ingredients!
(Looking for a traditional, full-size vegan quiche recipe? I’ve got you covered: Easy Vegan Quiche !)
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.
- Extra-firm tofu – You’ll need to press the tofu so it can absorb the flavours you add to it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Coconut oil – Or use another oil you like or have on hand.
- Mushrooms
- Spinach
- Garlic
- Onions
- Salt and pepper
- Sun-dried tomato halves
- Almond milk – Or another unflavoured plant milk.
- Nutritional yeast – This is one of the ingredients that contributes to the egg-y, cheesy flavour in this recipe. Don’t skip it!
- Turmeric – You only use a pinch of turmeric, as it’s added for its colour, not its flavour.
- Chives – These can be fresh or dried.
- Baking powder
- Kala namak – No worries if you can’t find this! You can omit it.
Does Kala Namak Taste Like Eggs?
Kala namak is a black salt from India that has a sulphur flavour reminiscent of eggs. Also known as Himalayan black salt, kala namak is used in a number of vegan egg dishes because of its eggy taste and aroma.
How to Make Vegan Quiche Muffins
You’ll find that swapping the eggs with tofu makes vegan quiche much easier to whip up, with less room for error. Here’s what you’ll need to do.
Prepare . Preheat your oven to 375°F/190°C and grease a 12-cup muffin pan.
Cook the vegetables . In a skillet set over medium-high heat, melt the coconut oil, then add the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves. Stir and season with salt and pepper to taste. Cook until the onions are translucent, the spinach is wilted, and the mushrooms have shrunken, about 5 to 8 minutes. Remove from heat.
Make the tofu “egg” mixture . In a high powered blender or food processor, combine the tofu, almond milk, nutritional yeast , sea salt and black pepper, turmeric, baking powder, and kala namak. Blend on high until the mixture is smooth.
Add the vegetables and chives . Stir the vegetables and chives into the tofu mixture. Season to taste.
Bake . Divide the mixture into 12 greased muffin cups, then top each cup with the remaining chopped sun-dried tomato. Bake for 35 minutes, or until a toothpick inserted in the centre comes out mostly clean.
Rest and serve . Let the quiches cool for 5 minutes in pan, then loosen them with a butter knife and transfer them to a wire rack. Serve warm or cold.
Can I Add Crusts to This Recipe?
These vegan quiches are crustless, but if you want something more traditional, you can definitely add crusts! Use my Best Vegan Pie Crust recipe and after rolling out the dough, use a round biscuit cutter or cookie cutter to cut it into circles. Place the circles in the muffin cups and follow the instructions in the crust recipe for baking them.
Tips for Success
Here are some simple hints and tips for perfect vegan quiche muffins.
- Don’t press all the liquid out . You want to drain the tofu enough that it can absorb the flavours you add, but it needs to retain some liquid for that eggy consistency. If you’re using a tofu press , don’t push it down all the way. If you’re using the books and paper towel method, press the tofu for about 15 minutes.
- Use the right tofu . You’ll need refrigerated tofu, not shelf-stable silken tofu. Silken tofu has a different consistency that won’t work for this recipe.
- Knowing when it’s done . The beauty of a tofu quiche is that there are no food safety issues with undercooked egg. If you want a creamier consistency, you can pull the quiches out of the oven a little bit sooner; leave them in longer if you want your quiches firm.
Variations
You can customize these quiches with your own favorite add-ins, or try some of these:
- Your favorite vegan cheese
- Plant-based bacon bits or crumbled sausage
- Steamed broccoli and vegan cheddar
- Caramelized onions
- Asparagus
- Sautéed leeks
- Arugula, kale, or chard
How to Store and Reheat Leftovers
Leftover mini vegan quiches can be stored in an airtight container in the refrigerator for up to a week. They’re great for meal prep breakfasts and lunches!
The quiches can be served cold, at room temperature, or warm. Reheat them in a 350ºF oven for about 10 minutes, or heat them in the microwave until warmed through.
Can This Recipe Be Frozen?
You can freeze these quiches for up to 3 months in an airtight storage container or freezer bag. If you’re stacking them, simply place parchment paper between the layers to keep them from sticking to each other. Let them thaw in the refrigerator before serving or reheating.
Ingredients
- 1 (16 ounce) block extra firm tofu , pressed (1 lb.)
- 1 tablespoon coconut oil , or any oil
- ¼ cup mushrooms , (68g) chopped
- 2 cups spinach
- 4 cloves garlic , minced
- 3 tablespoons chopped onions
- Salt and pepper to taste , for the veggies
- 7 sundried tomato halves , (49g) diced
- 1 cup almond milk , or any vegan milk
- 3 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- pinch of turmeric , for colour
- 1 teaspoon dried chives , or 1 tablespoon freshly chopped chives
- ½ teaspoon baking powder
- pinch 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. Grease a 12-cup muffin container and set aside.
- In a pan over medium high heat, heat the coconut oil. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, spinach is shrivelled and mushrooms shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.
- In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
- Stir in with a wooden spoon all of the fillings from the pan, plus the chives to combine. You can taste here and decide if you want any more nutritional yeast, or sea salt.
- Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the sun-dried tomato half.
- Bake for 35 until quiche muffins until a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
- Serve while still warm, or while cold, and enjoy!
Notes
These Vegan Quiche Muffins are packed with protein, and you’ll be surprised by how much the taste and texture mimics the original. While I add sun-dried tomatoes, mushrooms, and garlicky spinach, you can customize them with your favorite veggies and herbs and make these mini quiches your own!
When I was vegetarian, a nice big slice of quiche with a side salad was one of my favourite brunch options. The things I loved the most about quiche were the flavourful fillings and the eggy texture. Fast forward to today and instead of traditional egg-based quiche, I’m enjoying these Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach for all my brunching needs!
These mini quiches are even more versatile than a slice of quiche; they can be eaten hot or cold, and they’re just as appropriate for a party as they are for a quick breakfast on-the-go. Because they’re made with tofu, they’re packed with protein, and they have the perfect texture to mimic traditional quiche—and you can make them taste like eggs too with a few secret ingredients!
(Looking for a traditional, full-size vegan quiche recipe? I’ve got you covered: Easy Vegan Quiche !)
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.
- Extra-firm tofu – You’ll need to press the tofu so it can absorb the flavours you add to it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Coconut oil – Or use another oil you like or have on hand.
- Mushrooms
- Spinach
- Garlic
- Onions
- Salt and pepper
- Sun-dried tomato halves
- Almond milk – Or another unflavoured plant milk.
- Nutritional yeast – This is one of the ingredients that contributes to the egg-y, cheesy flavour in this recipe. Don’t skip it!
- Turmeric – You only use a pinch of turmeric, as it’s added for its colour, not its flavour.
- Chives – These can be fresh or dried.
- Baking powder
- Kala namak – No worries if you can’t find this! You can omit it.
Does Kala Namak Taste Like Eggs?
Kala namak is a black salt from India that has a sulphur flavour reminiscent of eggs. Also known as Himalayan black salt, kala namak is used in a number of vegan egg dishes because of its eggy taste and aroma.
How to Make Vegan Quiche Muffins
You’ll find that swapping the eggs with tofu makes vegan quiche much easier to whip up, with less room for error. Here’s what you’ll need to do.
Prepare . Preheat your oven to 375°F/190°C and grease a 12-cup muffin pan.
Cook the vegetables . In a skillet set over medium-high heat, melt the coconut oil, then add the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves. Stir and season with salt and pepper to taste. Cook until the onions are translucent, the spinach is wilted, and the mushrooms have shrunken, about 5 to 8 minutes. Remove from heat.
Make the tofu “egg” mixture . In a high powered blender or food processor, combine the tofu, almond milk, nutritional yeast , sea salt and black pepper, turmeric, baking powder, and kala namak. Blend on high until the mixture is smooth.
Add the vegetables and chives . Stir the vegetables and chives into the tofu mixture. Season to taste.
Bake . Divide the mixture into 12 greased muffin cups, then top each cup with the remaining chopped sun-dried tomato. Bake for 35 minutes, or until a toothpick inserted in the centre comes out mostly clean.
Rest and serve . Let the quiches cool for 5 minutes in pan, then loosen them with a butter knife and transfer them to a wire rack. Serve warm or cold.
Can I Add Crusts to This Recipe?
These vegan quiches are crustless, but if you want something more traditional, you can definitely add crusts! Use my Best Vegan Pie Crust recipe and after rolling out the dough, use a round biscuit cutter or cookie cutter to cut it into circles. Place the circles in the muffin cups and follow the instructions in the crust recipe for baking them.
Tips for Success
Here are some simple hints and tips for perfect vegan quiche muffins.
- Don’t press all the liquid out . You want to drain the tofu enough that it can absorb the flavours you add, but it needs to retain some liquid for that eggy consistency. If you’re using a tofu press , don’t push it down all the way. If you’re using the books and paper towel method, press the tofu for about 15 minutes.
- Use the right tofu . You’ll need refrigerated tofu, not shelf-stable silken tofu. Silken tofu has a different consistency that won’t work for this recipe.
- Knowing when it’s done . The beauty of a tofu quiche is that there are no food safety issues with undercooked egg. If you want a creamier consistency, you can pull the quiches out of the oven a little bit sooner; leave them in longer if you want your quiches firm.
Variations
You can customize these quiches with your own favorite add-ins, or try some of these:
- Your favorite vegan cheese
- Plant-based bacon bits or crumbled sausage
- Steamed broccoli and vegan cheddar
- Caramelized onions
- Asparagus
- Sautéed leeks
- Arugula, kale, or chard
How to Store and Reheat Leftovers
Leftover mini vegan quiches can be stored in an airtight container in the refrigerator for up to a week. They’re great for meal prep breakfasts and lunches!
The quiches can be served cold, at room temperature, or warm. Reheat them in a 350ºF oven for about 10 minutes, or heat them in the microwave until warmed through.
Can This Recipe Be Frozen?
You can freeze these quiches for up to 3 months in an airtight storage container or freezer bag. If you’re stacking them, simply place parchment paper between the layers to keep them from sticking to each other. Let them thaw in the refrigerator before serving or reheating.
Ingredients
- 1 (16 ounce) block extra firm tofu , pressed (1 lb.)
- 1 tablespoon coconut oil , or any oil
- ¼ cup mushrooms , (68g) chopped
- 2 cups spinach
- 4 cloves garlic , minced
- 3 tablespoons chopped onions
- Salt and pepper to taste , for the veggies
- 7 sundried tomato halves , (49g) diced
- 1 cup almond milk , or any vegan milk
- 3 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- pinch of turmeric , for colour
- 1 teaspoon dried chives , or 1 tablespoon freshly chopped chives
- ½ teaspoon baking powder
- pinch 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. Grease a 12-cup muffin container and set aside.
- In a pan over medium high heat, heat the coconut oil. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, spinach is shrivelled and mushrooms shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.
- In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
- Stir in with a wooden spoon all of the fillings from the pan, plus the chives to combine. You can taste here and decide if you want any more nutritional yeast, or sea salt.
- Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the sun-dried tomato half.
- Bake for 35 until quiche muffins until a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
- Serve while still warm, or while cold, and enjoy!
Notes
These Vegan Quiche Muffins are packed with protein, and you’ll be surprised by how much the taste and texture mimics the original. While I add sun-dried tomatoes, mushrooms, and garlicky spinach, you can customize them with your favorite veggies and herbs and make these mini quiches your own!
When I was vegetarian, a nice big slice of quiche with a side salad was one of my favourite brunch options. The things I loved the most about quiche were the flavourful fillings and the eggy texture. Fast forward to today and instead of traditional egg-based quiche, I’m enjoying these Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach for all my brunching needs!
These mini quiches are even more versatile than a slice of quiche; they can be eaten hot or cold, and they’re just as appropriate for a party as they are for a quick breakfast on-the-go. Because they’re made with tofu, they’re packed with protein, and they have the perfect texture to mimic traditional quiche—and you can make them taste like eggs too with a few secret ingredients!
(Looking for a traditional, full-size vegan quiche recipe? I’ve got you covered: Easy Vegan Quiche !)
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.
- Extra-firm tofu – You’ll need to press the tofu so it can absorb the flavours you add to it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Coconut oil – Or use another oil you like or have on hand.
- Mushrooms
- Spinach
- Garlic
- Onions
- Salt and pepper
- Sun-dried tomato halves
- Almond milk – Or another unflavoured plant milk.
- Nutritional yeast – This is one of the ingredients that contributes to the egg-y, cheesy flavour in this recipe. Don’t skip it!
- Turmeric – You only use a pinch of turmeric, as it’s added for its colour, not its flavour.
- Chives – These can be fresh or dried.
- Baking powder
- Kala namak – No worries if you can’t find this! You can omit it.
Does Kala Namak Taste Like Eggs?
Kala namak is a black salt from India that has a sulphur flavour reminiscent of eggs. Also known as Himalayan black salt, kala namak is used in a number of vegan egg dishes because of its eggy taste and aroma.
How to Make Vegan Quiche Muffins
You’ll find that swapping the eggs with tofu makes vegan quiche much easier to whip up, with less room for error. Here’s what you’ll need to do.
Prepare . Preheat your oven to 375°F/190°C and grease a 12-cup muffin pan.
Cook the vegetables . In a skillet set over medium-high heat, melt the coconut oil, then add the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves. Stir and season with salt and pepper to taste. Cook until the onions are translucent, the spinach is wilted, and the mushrooms have shrunken, about 5 to 8 minutes. Remove from heat.
Make the tofu “egg” mixture . In a high powered blender or food processor, combine the tofu, almond milk, nutritional yeast , sea salt and black pepper, turmeric, baking powder, and kala namak. Blend on high until the mixture is smooth.
Add the vegetables and chives . Stir the vegetables and chives into the tofu mixture. Season to taste.
Bake . Divide the mixture into 12 greased muffin cups, then top each cup with the remaining chopped sun-dried tomato. Bake for 35 minutes, or until a toothpick inserted in the centre comes out mostly clean.
Rest and serve . Let the quiches cool for 5 minutes in pan, then loosen them with a butter knife and transfer them to a wire rack. Serve warm or cold.
Can I Add Crusts to This Recipe?
These vegan quiches are crustless, but if you want something more traditional, you can definitely add crusts! Use my Best Vegan Pie Crust recipe and after rolling out the dough, use a round biscuit cutter or cookie cutter to cut it into circles. Place the circles in the muffin cups and follow the instructions in the crust recipe for baking them.
Tips for Success
Here are some simple hints and tips for perfect vegan quiche muffins.
- Don’t press all the liquid out . You want to drain the tofu enough that it can absorb the flavours you add, but it needs to retain some liquid for that eggy consistency. If you’re using a tofu press , don’t push it down all the way. If you’re using the books and paper towel method, press the tofu for about 15 minutes.
- Use the right tofu . You’ll need refrigerated tofu, not shelf-stable silken tofu. Silken tofu has a different consistency that won’t work for this recipe.
- Knowing when it’s done . The beauty of a tofu quiche is that there are no food safety issues with undercooked egg. If you want a creamier consistency, you can pull the quiches out of the oven a little bit sooner; leave them in longer if you want your quiches firm.
Variations
You can customize these quiches with your own favorite add-ins, or try some of these:
- Your favorite vegan cheese
- Plant-based bacon bits or crumbled sausage
- Steamed broccoli and vegan cheddar
- Caramelized onions
- Asparagus
- Sautéed leeks
- Arugula, kale, or chard
How to Store and Reheat Leftovers
Leftover mini vegan quiches can be stored in an airtight container in the refrigerator for up to a week. They’re great for meal prep breakfasts and lunches!
The quiches can be served cold, at room temperature, or warm. Reheat them in a 350ºF oven for about 10 minutes, or heat them in the microwave until warmed through.
Can This Recipe Be Frozen?
You can freeze these quiches for up to 3 months in an airtight storage container or freezer bag. If you’re stacking them, simply place parchment paper between the layers to keep them from sticking to each other. Let them thaw in the refrigerator before serving or reheating.
Ingredients
- 1 (16 ounce) block extra firm tofu , pressed (1 lb.)
- 1 tablespoon coconut oil , or any oil
- ¼ cup mushrooms , (68g) chopped
- 2 cups spinach
- 4 cloves garlic , minced
- 3 tablespoons chopped onions
- Salt and pepper to taste , for the veggies
- 7 sundried tomato halves , (49g) diced
- 1 cup almond milk , or any vegan milk
- 3 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- pinch of turmeric , for colour
- 1 teaspoon dried chives , or 1 tablespoon freshly chopped chives
- ½ teaspoon baking powder
- pinch 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. Grease a 12-cup muffin container and set aside.
- In a pan over medium high heat, heat the coconut oil. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, spinach is shrivelled and mushrooms shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.
- In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
- Stir in with a wooden spoon all of the fillings from the pan, plus the chives to combine. You can taste here and decide if you want any more nutritional yeast, or sea salt.
- Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the sun-dried tomato half.
- Bake for 35 until quiche muffins until a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
- Serve while still warm, or while cold, and enjoy!
Notes
These Vegan Quiche Muffins are packed with protein, and you’ll be surprised by how much the taste and texture mimics the original. While I add sun-dried tomatoes, mushrooms, and garlicky spinach, you can customize them with your favorite veggies and herbs and make these mini quiches your own!
When I was vegetarian, a nice big slice of quiche with a side salad was one of my favourite brunch options. The things I loved the most about quiche were the flavourful fillings and the eggy texture. Fast forward to today and instead of traditional egg-based quiche, I’m enjoying these Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach for all my brunching needs!
These mini quiches are even more versatile than a slice of quiche; they can be eaten hot or cold, and they’re just as appropriate for a party as they are for a quick breakfast on-the-go. Because they’re made with tofu, they’re packed with protein, and they have the perfect texture to mimic traditional quiche—and you can make them taste like eggs too with a few secret ingredients!
(Looking for a traditional, full-size vegan quiche recipe? I’ve got you covered: Easy Vegan Quiche !)
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.
- Extra-firm tofu – You’ll need to press the tofu so it can absorb the flavours you add to it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Coconut oil – Or use another oil you like or have on hand.
- Mushrooms
- Spinach
- Garlic
- Onions
- Salt and pepper
- Sun-dried tomato halves
- Almond milk – Or another unflavoured plant milk.
- Nutritional yeast – This is one of the ingredients that contributes to the egg-y, cheesy flavour in this recipe. Don’t skip it!
- Turmeric – You only use a pinch of turmeric, as it’s added for its colour, not its flavour.
- Chives – These can be fresh or dried.
- Baking powder
- Kala namak – No worries if you can’t find this! You can omit it.
Does Kala Namak Taste Like Eggs?
Kala namak is a black salt from India that has a sulphur flavour reminiscent of eggs. Also known as Himalayan black salt, kala namak is used in a number of vegan egg dishes because of its eggy taste and aroma.
How to Make Vegan Quiche Muffins
You’ll find that swapping the eggs with tofu makes vegan quiche much easier to whip up, with less room for error. Here’s what you’ll need to do.
Prepare . Preheat your oven to 375°F/190°C and grease a 12-cup muffin pan.
Cook the vegetables . In a skillet set over medium-high heat, melt the coconut oil, then add the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves. Stir and season with salt and pepper to taste. Cook until the onions are translucent, the spinach is wilted, and the mushrooms have shrunken, about 5 to 8 minutes. Remove from heat.
Make the tofu “egg” mixture . In a high powered blender or food processor, combine the tofu, almond milk, nutritional yeast , sea salt and black pepper, turmeric, baking powder, and kala namak. Blend on high until the mixture is smooth.
Add the vegetables and chives . Stir the vegetables and chives into the tofu mixture. Season to taste.
Bake . Divide the mixture into 12 greased muffin cups, then top each cup with the remaining chopped sun-dried tomato. Bake for 35 minutes, or until a toothpick inserted in the centre comes out mostly clean.
Rest and serve . Let the quiches cool for 5 minutes in pan, then loosen them with a butter knife and transfer them to a wire rack. Serve warm or cold.
Can I Add Crusts to This Recipe?
These vegan quiches are crustless, but if you want something more traditional, you can definitely add crusts! Use my Best Vegan Pie Crust recipe and after rolling out the dough, use a round biscuit cutter or cookie cutter to cut it into circles. Place the circles in the muffin cups and follow the instructions in the crust recipe for baking them.
Tips for Success
Here are some simple hints and tips for perfect vegan quiche muffins.
- Don’t press all the liquid out . You want to drain the tofu enough that it can absorb the flavours you add, but it needs to retain some liquid for that eggy consistency. If you’re using a tofu press , don’t push it down all the way. If you’re using the books and paper towel method, press the tofu for about 15 minutes.
- Use the right tofu . You’ll need refrigerated tofu, not shelf-stable silken tofu. Silken tofu has a different consistency that won’t work for this recipe.
- Knowing when it’s done . The beauty of a tofu quiche is that there are no food safety issues with undercooked egg. If you want a creamier consistency, you can pull the quiches out of the oven a little bit sooner; leave them in longer if you want your quiches firm.
Variations
You can customize these quiches with your own favorite add-ins, or try some of these:
- Your favorite vegan cheese
- Plant-based bacon bits or crumbled sausage
- Steamed broccoli and vegan cheddar
- Caramelized onions
- Asparagus
- Sautéed leeks
- Arugula, kale, or chard
How to Store and Reheat Leftovers
Leftover mini vegan quiches can be stored in an airtight container in the refrigerator for up to a week. They’re great for meal prep breakfasts and lunches!
The quiches can be served cold, at room temperature, or warm. Reheat them in a 350ºF oven for about 10 minutes, or heat them in the microwave until warmed through.
Can This Recipe Be Frozen?
You can freeze these quiches for up to 3 months in an airtight storage container or freezer bag. If you’re stacking them, simply place parchment paper between the layers to keep them from sticking to each other. Let them thaw in the refrigerator before serving or reheating.
Ingredients
- 1 (16 ounce) block extra firm tofu , pressed (1 lb.)
- 1 tablespoon coconut oil , or any oil
- ¼ cup mushrooms , (68g) chopped
- 2 cups spinach
- 4 cloves garlic , minced
- 3 tablespoons chopped onions
- Salt and pepper to taste , for the veggies
- 7 sundried tomato halves , (49g) diced
- 1 cup almond milk , or any vegan milk
- 3 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- pinch of turmeric , for colour
- 1 teaspoon dried chives , or 1 tablespoon freshly chopped chives
- ½ teaspoon baking powder
- pinch 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. Grease a 12-cup muffin container and set aside.
- In a pan over medium high heat, heat the coconut oil. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, spinach is shrivelled and mushrooms shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.
- In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
- Stir in with a wooden spoon all of the fillings from the pan, plus the chives to combine. You can taste here and decide if you want any more nutritional yeast, or sea salt.
- Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the sun-dried tomato half.
- Bake for 35 until quiche muffins until a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
- Serve while still warm, or while cold, and enjoy!
Notes
Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach
Ingredients
- 1 (16 ounce) block extra firm tofu pressed (1 lb.)
- 1 tablespoon coconut oil or any oil
- ¼ cup mushrooms (68g) chopped
- 2 cups spinach
- 4 cloves garlic minced
- 3 tablespoons chopped onions
- Salt and pepper to taste for the veggies
- 7 sundried tomato halves (49g) diced
- 1 cup almond milk or any vegan milk
- 3 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- pinch of turmeric for colour
- 1 teaspoon dried chives or 1 tablespoon freshly chopped chives
- ½ teaspoon baking powder
- pinch 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. Grease a 12-cup muffin container and set aside.
- In a pan over medium high heat, heat the coconut oil. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, spinach is shrivelled and mushrooms shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.
- In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
- Stir in with a wooden spoon all of the fillings from the pan, plus the chives to combine. You can taste here and decide if you want any more nutritional yeast, or sea salt.
- Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the sun-dried tomato half.
- Bake for 35 until quiche muffins until a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
- Serve while still warm, or while cold, and enjoy!
Notes
Nutrition
Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach https://jessicainthekitchen.com/vegan-quiche-muffins-with-sun-dried-tomatoes-and-spinach/ April 22, 2022
These vegan cinnamon rolls pair a soft, sweet dough with swirls of buttery brown sugar and cinnamon filling for a breakfast worthy of a special occasion. The tangy vegan cream cheese icing is the perfect finishing touch!
Cinnamon rolls are a labor of love, and this is true of vegan cinnamon rolls as well. Unless you’re making the cinnamon rolls that come in a refrigerated tube, you’re working with yeast dough, which takes time. Your efforts will be rewarded, though, as your whole kitchen fills with the smell of cinnamon and sweet dough baking in the oven. And again, when you take that first bite of a pillowy, freshly-baked cinnamon roll smothered with cream cheese frosting !
Based on my vegan dinner rolls , this vegan cinnamon rolls recipe uses an enriched dough. It’s inspired by Japanese milk bread , and it’s sweet and cloud-like, thanks to a tangzhong starter.
Why Making Homemade Vegan Cinnamon Rolls Is Worth It
- Soft, sweet dough. My vegan cinnamon rolls recipe uses dough similar to traditional milk bread and brioche. It’s pillowy-soft and just sweet enough, made completely dairy-free.
- Simple step-by-step. Homemade cinnamon rolls take time, but I’ve covered each step in detail so you can follow along for perfect results, every time. You can even make the dough the day before!
- Cozy vegan breakfast. There’s nothing more comforting than a batch of freshly-baked cinnamon rolls on a weekend morning. Slathered with frosting, they’re perfect for a special breakfast or cozy holiday brunch.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions. The FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Dough ingredients.
- Bread flour – Bread flour has higher protein than all-purpose flour, resulting in a more elastic dough.
- Brown sugar – I recommend using light brown sugar.
- Instant yeast – If your yeast has been at the back of the pantry for a while, make sure to check that it hasn’t expired. You’ll be able to tell if it’s past its prime if it doesn’t foam when you activate it. See my tutorial, How to Test Yeast to See if It’s Still Good .
- Ground cinnamon – Saigon cinnamon is considered the most flavourful variety, and I think it’s the best for making cinnamon rolls. The more widely available Indonesian cinnamon and the rarer Ceylon variety are also excellent choices.
- Soy milk – You can use another plant milk, like oat or cashew milk, but I like soy milk for its high protein. It should be warm to the touch, or between 110°F to 120°F if you have a thermometer.
- Vegan butter – Melt the butter in the microwave or on the stovetop.
Cinnamon Roll Filling
- Cinnamon sugar – This can be light brown sugar or dark brown sugar, combined with cinnamon.
- Vegan butter – This will also need to be melted.
Vegan Cream Cheese Frosting
- Vegan cream cheese – Use your favorite store-bought brand or try homemade vegan cream cheese . Let this come to room temperature.
- Vanilla extract – Or an equal amount of vanilla paste.
- Powdered sugar – Sift the sugar after measuring it to ensure that your icing is free of lumps.
- Cornstarch – Cornstarch is a great way to thicken frosting without making it sweeter.
My Secret to Perfect Vegan Cinnamon Rolls: Tangzhong
Tangzhong is an Asian technique used for making yeast bread that involves cooking some of the flour in liquid to pre-gelatinize the starches, similar to a sourdough starter. While this sounds very technical, what it means for you is that the flour is better able to retain liquid, resulting in soft, moist, cloud-like vegan cinnamon rolls that can be stored longer than traditional rolls.
To make the cinnamon roll starter for this recipe, you’ll need bread flour, non-dairy milk, and a little water.
Combine and cook the ingredients.
- Cook the mixture . In a small pan set over medium-high heat, whisk together the bread flour, soy milk, and water. Continue to stir until the mixture thickens; it will be quite thick, almost like a pudding or a slurry.
- Chill . Pour the tangzhong starter into a small bowl. Allow it to chill in the fridge for 10 minutes.
How to Make Vegan Cinnamon Rolls
Making cinnamon rolls from scratch isn’t hard, but it does require time. Follow these steps.
Make the Cinnamon Roll Dough
Mix the dry ingredients, then add the wet ingredients.
- Combine the dry ingredients. In the bowl of a stand mixer, whisk the bread flour, sugar, instant yeast, sea salt, and cinnamon.
- Add the remaining dough ingredients . Create a well in the centre of the flour. Slowly pour in the warm milk, vegan butter, and Tangzhong mixture. Stir until just incorporated, forming a shaggy dough.
- Rest . Cover the bowl with a kitchen towel and let it sit for about 10 minutes.
Knead the dough.
- Knead . Use your dough hook to knead the dough for 15 minutes on medium speed (speed 4 for a KitchenAid stand mixer), stopping to scrape down the sides as needed. The dough might be sticky at first, but you can add up to 2 additional tablespoons of flour; you want the dough to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull or roll it into a smooth ball.
Let the dough rise.
- Let the dough rise . Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and let it sit for at least 1 hour, or up to 90 minutes, on the counter in a warm area or overnight for about 8-12 hours in the fridge. The dough should double in size.
- Roll out the dough . Gently punch down the dough, then pull the sides in on each other and fold it a few times. Turn the dough out onto a floured surface and use a rolling pin to roll the dough into a 12 x 12 inch square.
Fill, Shape, and Bake the Rolls
Make the cinnamon filling.
- Make the cinnamon filling . In a small mixing bowl, stir together the brown sugar, melted vegan butter, ground cinnamon, and flour.
- Fill the dough. Spread the filling over the top of the dough, to the edges. Pat it to help it stick.
Roll the dough into a log.
- Form the dough into a log. Working from the right side to the left, roll the dough tightly over and onto itself, forming a log. Use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes.
- Cut the rolls . Use unflavoured dental floss or a sharp serrated knife to cut the dough into 9 equal pieces.
Let the rolls rise.
- Let the rolls rise. Place the cut cinnamon rolls into a greased 9-inch square or round pan, spacing them evenly so they have room to expand. Cover and let rise for about 45 minutes; start preheating your oven to 350ºF during the last 15 minutes of the rising time.
- Bake . Bake the rolls for 25 minutes in the centre of the oven. Cool for 10 minutes before adding the frosting.
Frost the Cinnamon Rolls
If you have the time, I recommend refrigerating the frosting for at least 4 hours, or overnight so the flavors develop and the frosting has a chance to firm up. Otherwise, you can prepare the frosting while the cinnamon rolls to rest for a few minutes outside of the oven, and then frost the cinnamon rolls right away. They’re delicious either way!
Combine softened butter and cream cheese.
- Beat the butter and cream cheese . In the bowl of a mixer, beat the butter and cream cheese until they’re incorporated, light, and fluffy.
Add the vanilla and salt.
- Add the remaining ingredients . Beat in the vanilla, salt, and a cup of powdered sugar and the cornstarch. Mix for about 2 minutes, or until incorporated.
Chill the frosting.
- Chill . Refrigerate the frosting for 4 hours, or overnight. Otherwise, spread the frosting onto the cinnamon rolls and serve.
Tips for the Best Cinnamon Rolls
- Making the starter. After cooking the tangzhong, I let it chill while I gather up the rest of the ingredients for the recipe.
- Creating the perfect environment for dough to rise . If your kitchen is too cold or drafty, your dough won’t rise to its full potential. Place the bowl of dough in an oven with the pilot light on, which will provide enough residual heat for it to rise.
- Working with the dough . You can chill the dough in the refrigerator for 15 minutes before rolling it out if your kitchen is warm; this will make it easier to work with.
- Preventing burning . If your cinnamon rolls begin to brown too quickly, tent them with foil in the last 5 to 10 minutes of baking time.
- Substitute the cream cheese frosting. If you can’t find vegan cream cheese locally or you’re just not a fan of cream cheese icing, you can use a vegan vanilla buttercream or make a simple glaze by combining powdered sugar with a splash of plant milk; stir and keep adding milk a teaspoon at a time until the mixture reaches your desired consistency.
How to Store
- Refrigerate. With the cream cheese frosting on these cinnamon rolls, you’ll need to keep them in the refrigerator. They’ll last for up to a week in the fridge; let them come to room temperature before you eat them.
- Reheat. You can also warm up the rolls in the microwave for a few seconds, just enough to heat them slightly without completely melting the frosting.
- Freeze. You can freeze vegan cinnamon rolls for up to 3 months. Either freeze them without the icing or place them on a parchment-lined baking sheet, freeze them uncovered until the icing is frozen solid, and then wrap them in plastic wrap. Let the cinnamon rolls thaw in the refrigerator before serving.
More Vegan Breakfast Recipes
- Vegan Pancakes
- Vegan Waffles
- Baked Apple Cider Donuts
- Gluten-Free English Muffins
- Air Fryer Donuts
Ingredients
TANGZHONG:
- 2 tablespoons bread flour , 15g
- ¼ cup soy milk , (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 60mL
- 2 tablespoons water , 30mL
CINNAMON ROLLS:
- 3 cups bread flour , 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar , 50g
- 2 ¼ teaspoons instant yeast , about 1 packet
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¾ cup soy milk , not hot – warm to touch ranging between 110°F to 120°F (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 180mL
- ⅓ cup melted vegan butter , 69g
FILLING:
- ⅔ cup brown sugar
- 4 tablespoons melted vegan butter
- 1 tablespoon ground cinnamon
- 1 ½ tablespoons flour
FROSTING:
- 2 ounces vegan cream cheese , bring to room temperature
- 2 tablespoons butter
- 1 teaspoon vanilla extract or vanilla paste
- pinch of sea salt
- 1 cup powdered sugar , 120g, sifted
- 1 tablespoon cornstarch , sifted
Instructions
TANGZHONG:
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry.
- Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
CINNAMON ROLLS AND FILLING:
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast, sea salt and cinnamon. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes max on the counter in a WARM area OR overnight for about 8-12 hours in the fridge (I usually do overnight). If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- You may want to refrigerate the dough for about 15 minutes now. I find that working with it cold to roll is so much easier, especially if you live in a warm environment.
- On a floured surface and using your rolling pin, roll out your dough to a 12 inch x 12 inch square. Feel free to use your hand to gently stretch to the square.
- In a bowl, mix together the filling ingredients: the brown sugar, melted vegan butter, ground cinnamon and the flour until one cohesive mix.
- Spread your filling all over the top of the dough – going all the way to the edges. Pat it in.
- Rolling from the right side to the left (I find it easier this way), roll the dough tightly over and onto itself into a tight log. At this point, I use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes. Again, cutting the dough into the cinnamon rolls is so much easier cold!
- Remove your dough and you can gently mark off 9 equally shaped pieces on your log. Using unflavoured dental floss or a sharp serrated knife, cut the dough into 9 pieces.
- Place the 9 pieces into a buttered 9” square or round pan. Place the pieces evenly so that they can rise evenly (so try to space them out adequately.
- Cover and let rise for about 45 minutes.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- Bake your rolls for 25 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the rolls from the oven and let sit on the counter for 10 minutes. Cover with your frosting, pull, and enjoy!
FROSTING:
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 2 minutes or until incorporated. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. I’ve found that either way since it’s going on something warm, applying it right away is fine!
