Anti Inflammatory Vegan Mini Quiches
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 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
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1/4 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 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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