Vegan Holiday Quiche
Are you starting to think about what you might make for your vegan Thanksgiving, Christmas, or other winter holiday? In past years, I have focused on creating delicious side dishes (my mouth waters just thinking about my favorites like Sweet Potato Casserole). This year, however, I wanted to focus on creating a main dish. Something substantial that could take center stage on my holiday plate. I looked through page after page in my cookbooks and on the internet without finding inspiration.
That is until I picked up Hannah Kaminsky’s cookbook, Easy As Vegan Pie: One-of-a-Kind Sweet and Savory Slices.
You can of course purchase a vegan pie crust from a grocery store. I was feeling ambitious and decided to make my own! I especially like this crust because it is relatively healthy compared to other recipes (after all, who wants to blow all of their holiday calories on crusts when there are desserts to be eaten!).
First, add the ingredients to a bowl…
And mix or blend together until combined.
Roll out pie crust mixture,
And press into pie pan. Don’t worry about it being perfect — mine certainly wasn’t!
Part of what makes this pie so yummy are the delicious roasted veggies. Cut and roast the butternut squash and…
Brussels sprouts. Set the veggies aside and allow them to cool.
Then dice the seitan or tempeh (I used tempeh), and set aside.
In a separate bowl, mix together the seitan/tempeh, veggies, and garlic.
Then mix together the garbanzo bean flour with the nutritional yeast, herbs, and spices!
Then add the wet ingredients to the mixture.
Add in the veggies and you’ve your filling is ready!
Pour the mixture over the pie crust…
And bake until golden brown! I think I could have used a little more vegetable stock in my filling mixture (I used a 1/2 a cup rather than a full cup when making my pie.)
The good news is that it still tasted moist, and the cracks were not apparent after the quiche had been sliced! I hope this quiche will help make your holiday table more festive!
- ¾ cup white whole wheat or whole wheat pastry flour
- ⅓ cup whole wheat flour
- ½ teaspoon salt
- ¼ cup olive oil
- 1 teaspoon apple cider vinegar
- 1-2 tablespoons cold water
- 1 cup seitan or tempeh, diced
- ½ cup green beans or Burssels sprouts, chopped
- 1 cup roasted butternut squash, chopped
- ½ cup cremini or button mushrooms, chopped
- 1 stalk celery, diced
- ½ leek, sliced (with greens removed)
- 5 cloves garlic, minced
- 1 cup garbanzo bean flour
- 2 tablespoons potato starch or cornstarch
- 4 teaspoons nutritional yeast
- ½ teaspoon dried thyme
- ¼ teaspoon dried ground sage
- ¼ teaspoon cumin
- ¼ teaspoon baking powder
- ½ -1 cup vegetable stock or water
- ¾ cup unsweetened non-dairy milk
- ½ cup pumpkin puree
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 teaspoons dijon mustard
- ¼ cup pumpkin seeds
- Mix together both flours and salt.
- Add in the olive oil and apple cider vinegar and stir (or use stand mixture) until dough comes together
- Add in water slowly as it may not all be needed (dough should still be thick enough to be rolled out into a crust)
- Preheat oven to 350
- Mix together the seitan or tempeh with the veggies, celery, leek, and garlic and set aside
- in a separate bowl, mix together the garbanzo flour, potato starch, nutritional yeast, salt, herbs, spices, and baking powder
- Add in the vegetable stock or water, non-dairy milk, pumpkin puree, olive oil, soy sauce, and mustard, and mix until combined. The mixture should have the consistency of pancake batter
- Pour the mixture into the bowl of the seitan/tempeh and veggies and gently combine
- Transfer the mixure to the unbaked pie crust (if there is any extra filling, pour into lightly greased ramekins!)
- Bake quiche for 45-55 minutes, until golden brown. Allow to cool for at least 15 minutes before slicing.
- Allow leftovers to cool to room temperature before storing in an airtight container.