Vegan Tofu Mushroom Quiche

This is based off of the Vegan recipe from "The Farm" Cookbook. The fish sauce gives an intense savory flavor, but it can be omitted for a completely vegan recipe.
I like to leave the word vegan in the title of the recipe since this is a quiche without eggs or cheese, so it is still more of a vegan-style quiche than a traditional quiche, even if you do choose to include the fish sauce.

Saute in olive oil:

1 tsp. fresh ground pepper
1 large onion (or two medium), sliced thin
6 cloves garlic, minced
3c (or more) sliced fresh mushrooms, a large basket full.
a little salt may help extract liquid from mushrooms and onions

until onions have cleared, and mushrooms have reduced.

While these are cooking, blend:

12-16 oz Tofu block
2 Tbsp lemmon juice
1.5 Tbsp soy sauce
3 Tbsp yeast flakes
2 Tbsp flour
1 tsp Thai fish sauce [optional]
Liquid from saute pan, and perhaps a little onion

Stir together blended paste and cooked items, and pour into a pie shell.
Bake at 375F for about 30 minutes.
Remove from oven, and allow to set for about 10 minutes before serving.

Aaron Birenboim

Last modified: Wed Mar 13 07:30:02 MDT 2013