Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone!

Vegan Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients


1 Teaspoon Vegan Buttery Spread, For Coating Pan

1 Block (14 To 16 Ounces) Extra-Firm Regular Tofu, Drained

3 Tablespoons Unsweetened Dairy-Free Milk

2 Teaspoons Tamari

2 Teaspoons Extra-Virgin Olive Oil

1 Teaspoon Ground Turmeric

1/4 Teaspoon Smoked Paprika

1 ½ Cups Diced Sweet Onion

1 Cup Seeded And Sliced Sweet Mini Peppers

3/4 Cup Shredded Vegan Cheese

1/4 Cup Minced Fresh Flat Leaf Parsley

4 Cups Lightly Packed Baby Spinach

1/4 Teaspoon Sweet Paprika


Directions


  1. Preheat the oven to 350 degrees F. Generously coat a 9- to 10- inch round quiche dish or cake pan with vegan buttery spread. Put the tofu, dairy-free milk, tamari, olive oil, turmeric and smoked paprika into a blender and process for 30 seconds, or until smooth. Transfer the mixture to a large mixing bowl.
  2. Add the onion, peppers, vegan cheese and parsley, and gently stir to combine. Fold in the baby spinach. Transfer the mixture to the prepared dish. Press the mixture down with a spatula to compress it firmly into the pan. Sprinkle the top with the sweet paprika. Bake for 30 to 35 minutes, or until the quiche is set and starts to crack (see note).
  3. Put the pan on a wire rack and gently loosen the sides of the quiche, using a kitchen knife. Let cool for 20 minutes before carefully slicing into 6 wedges (quiche will be quite soft). Serve warm with a crisp salad on the side or refrigerate for 4 to 6 hours and serve cold (quiche will firm up more, once cold). Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.
  4. *Chef’s note: Depending upon the type of vegan cheese that you use, you may need to bake the quiche longer, up to 45 or 50 minutes.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Tomato Soup with Spinach

Our tomato soup is brought to life with delicious sautéed vegetables! Paired with a couple slices of warm baguette bread this soup is a meal within itself.

tomato soup

Our tomato soup is brought to life with delicious sautéed vegetables! Paired with a couple slices of warm baguette bread this soup is a meal within itself.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Tablespoon Olive Oil
1 Yellow Onion, Diced
2 Celery Stalks, Diced
2 Carrots, Diced Or Shredded
3 Garlic Cloves, Minced
1 28-Ounce Can Crushed Tomatoes
2 Cups Vegetable Broth
4 Cups Spinach
Salt And Pepper, To Taste

Directions


  1. In a large pot heat the oil over medium heat. Add the onion, celery, carrots, and garlic and sauté until softened, about 5 minutes.
  2. Add the tomatoes and broth. Bring to a simmer, cover, reduce the heat to low, and cook for 20 minutes. Blend with an immersion or regular blender (let the soup cool a bit before using a regular blender, as it can explode).
  3. Return the soup to the pot, add the spinach and warm through until the spinach is wilted. Season to taste with salt and pepper.

Spinach-Artichoke Quesadilla

A classic cheese quesadilla is always good, but it’s time to take your quesadilla to the next level with some veggies! Cheesy spinach and artichoke with roasted red peppers makes for a delicious quick cheesy snack!

A classic cheese quesadilla is always good, but it’s time to take your quesadilla to the next level with some veggies! Cheesy spinach and artichoke with roasted red peppers makes for a delicious quick cheesy snack!

  • Servings: 2
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

5 Ounces Baby Spinach 

½ Can Artichoke Hearts, Drained And Roughly Chopped

2 Roasted Red Peppers, Roughly Chopped

½ Teaspoon Red Pepper Flakes, To Taste

½ Cup Shaved Parmesan 

4 Flour Tortillas

Directions

  1. Heat the olive oil in a large skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes.
  2. Turn off the heat and stir in the artichoke hearts, roasted red peppers, and red pepper flakes. 
  3. Lay two tortillas on a work surface and divide the filling between them. Sprinkle with cheese. Place a second tortilla on top. 
  4. Return the skillet to medium-high heat and cook one quesadilla at a time for 1-2 minutes per side, until golden and the cheese is melted. Serve immediately.

Spinach Egg Muffins

Tired of the same old same old! Try these tasty little treats. They make a sad boring breakfast into a flavorful and cheerful morning feast! Fun to make and even yummier to eat!

Tired of the same old same old! Try these tasty little treats. They make a sad boring breakfast into a flavorful and cheerful morning feast! Fun to make and even yummier to eat!

  • Servings: 12
  • Difficulty: easy
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Ingredients

2 Teaspoons Olive Oil

1 Bell Pepper, Diced

1 Small White Onion, Diced

1 Garlic Clove, Minced

2 Cups Spinach

12 Eggs

½ Cup Milk

Salt and Pepper, to Taste

Directions

  1. Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray and place on a baking sheet.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the pepper, onion, and garlic and cook, stirring for 5-7 minutes, until the peppers are softened. Add the spinach and cook until wilted. Season with salt and pepper.
  3. Crack all of the eggs into a large mixing bowl. Add the milk and a pinch of salt and whisk until smooth.
  4. Fold in the cooked vegetables.
  5. Ladle the egg mixture into the prepared muffin tin and transfer the baking sheet with the muffin tin to the oven. Bake for 20 minutes, until the muffins are puffed up, firm to the touch and just golden on top. Let cool for 5 minutes in the pan, then cool on a wire rack.