1 cup of veggie pulp (broccoli, carrot, beets, etc.)
3 tablespoons water for sauteing (or olive oil)
1 medium onion, chopped
8 ounces chopped mushrooms
1 cup chopped baby spinach leaves, packed
1 clove garlic, finely chopped
1 package firm or extra firm tofu, pressed to remove as much liquid as possible
1/3 cup unsweetened soy or almond milk
2 tablespoons sesame tahini (or almond butter or cashew butter)
2 teaspoons curry powder
1/2 teaspoon onion powder
Tamari and/or cayenne pepper, to taste
salt and pepper to taste
4 thin slices orange or red bell pepper for garnish
For the shell
1 unbaked nine-inch vegan whole wheat pie crust, homemade or store-bought
Preheat oven to 375°F.
Heat water (or oil) in a skillet, add onions and mushrooms along with a pinch of salt. Cook over medium heat for 10 minutes, until mushrooms have released most of their liquid. Toss in spinach and garlic and cook 3 minutes longer. Set aside.
Mash tofu with a fork or potato masher and mix with almond milk and tahini OR blend tofu with milk and tahini in a food processor. Puree until smooth. Add salt, pepper, curry powder, onion powder and garlic powder, and add tamari to taste.
Add tofu mixture to sautéed vegetables, stirring to combine well. Adjust seasonings to taste and spoon into pie shell. Arrange bell pepper slices decoratively on top and bake for 40 to 50 minutes, or until pastry and the top of the pie are golden brown. Let quiche cool several minutes before slicing.
The juicer that I currently use (BTW it’s the same as filmed in the Fat, Sick and Nearly Dead documentary) is Breville Juice Fountain JE98XL which you can find on Amazon or in any store that carries kitchen appliances. If you’re on the market for a juicer, it's a good juicer to consider.