* Tofeggie Quiche

     Tasty, filling and totally vegan! Change up veggies & herbs for different flavors...

1/3 cup raw nuts, cashews, walnuts or brazil nuts
1/4 cup nutritional yeast
12 oz firm tofu, organic non-gmo
1/2 tsp tumeric (optional....along with adding flavor, this will give your quiche some nice color)
1 tbsp coconut or olive oil
1/2 cup yellow onion, diced
1/2 tsp red pepper flakes, optional
3-5 cloves garlic, minced
4 white or crimini mushrooms, chopped
1/2 tsp nutmeg
1/4 cup vegetable broth or water
2 tsp cold-milled flax seed
4 oz vegan cheese, optional
salt & pepper to taste
veggie & herb ideas
1/4 cup finely chopped sundried tomatoes & 1/2 cup green beans with 1/2 tsp dried thyme & 1/2 tsp basil
1/2 cup chopped red bell pepper & 1 cup chopped spinach with 1/2 tsp dried sage & 1/2 tsp oregano
 * pictured with broccoli, sausage & sundried tomatoes
   Preheat oven to 375.   In food processer pulse nuts into sandy meal, add yeast, pulse until combined and pour into large bowl.  Add tumeric and crumble drained tofu into nut mixture, mash with fork until well blended, then set aside.
    In large pan, add onion, garlic, red pepper flakes and 2 tbsp water, saute on med-high until onions are soft, adding enough water to keep from sticking to pan.  Add nutmeg and herbs, saute for another minute.  Add veggies, mix, cover and turn heat to low-low-medium for 5 minutes.  Pour into tofu mixture along with flax seed & cheese alternative and blend well, mixture will still be thick.    Scoop into pie shell, using spoon to distribute evenly.  Wrap crust edges with aluminum foil, place on cookie sheet in middle of oven and bake 45 minutes.  Allow to cool before cutting.