Low Sodium Vegan Mini Quiches

Total time1 hr 5 min

Prep time25 min

Cook time30 min

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Ingredients

12 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

1 block (14 oz) firm silken tofu, drained
3 tbsp nutritional yeast
2 tbsp plant-based milk
1 tbsp cornstarch
½ tsp turmeric
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the vegetables

1 tbsp olive oil
½ cup yellow onion, finely diced
½ cup red bell pepper, finely diced
1 cup baby spinach, roughly chopped

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2
Combine the flour and salt in a food processor and pulse twice to mix. Add the cold cubed vegan butter and pulse 8–10 times until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. Add ice water 1 tablespoon at a time, pulsing after each addition, until the dough just comes together and holds when pinched — stop before it becomes smooth or sticky.

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