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Sweet Potato and Kale Plant-Based Quiche

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Crustless Quiche

 

This plant-based quiche comes together pretty easily and it’s delicious!

If you’re cooking for both plant-based eaters and omnivores, this is a great dish to add to a brunch menu. Make eggs for those who want them, but in my experience, the egg-eaters will also eat this one up! (Here’s a recipe for Swiss and Bacon Quiche for your meat and egg eating folks.)

I love quiche but have to admit that sometimes knowing I have to make a crust means I choose another dish altogether.  This recipe allows me to have my quiche and not have to worry about a crust.

If you aren’t a fan of kale, you can use another leafy green for this recipe. Spinach works very well.

Cooking the sweet potato is a small “extra” step, but it’s easy if you use the microwave.

Crustless Quiche
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5 from 3 votes

Sweet Potato and Kale Tofu Crustless Quiche

Makes 1 quiche
Prep Time15 minutes
Cook Time36 minutes
Servings: 4 servings

Ingredients

  • 14 oz extra-firm or firm tofu
  • 2 tbsp nutritional yeast
  • 1 tbsp cornstarch
  • 2 tbsp tamari or low-sodium soy sauce
  • 1/2 tsp ground turmeric
  • 1 small red onion chopped
  • 1 garlic clove crushed
  • 1 medium sweet potato cooked and chopped
  • 2 cups greens chopped - kale, spinach etc.

Instructions

  • Drain the water off the tofu. Place tofu in the bowl of an electric mixer. Add the nutritional yeast, cornstarch, tamari, and turmeric. Mix until it’s creamy and well combined. 
  • In a skillet, cook the onion and garlic until the onion is soft. Add a bit of water if it sticks. Fold the cooked onion, sweet potato and greens into the tofu mixture. Pour into an oiled pie plate or ovenproof skillet. Bake at 375° for 35 minutes or until the center is firm and the top lightly browned. Let rest on the counter 5-10 minutes before cutting.

Note

  • Cook the sweet potato in any way you like. The microwave does a quick job of it.

Plant-based Health Booster Soup

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This plant-based Health Booster Soup is based on a popular recipe for Virus Killing Soup. That one starts with a whole chicken and it’s got amazing flavor!

I wanted to bring all the elements of that delicious soup and make it plant-based.

This version tastes fantastic and has the same warming, healing feel that the original does.

Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it really smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.

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5 from 3 votes

Plant-based Health Booster Soup

Cook Time50 minutes
Hands-on Time15 minutes
Servings: 8 servings

Ingredients

  • 1 onion chopped
  • 3 stalk celery chopped
  • 6 cloves garlic crushed
  • 1 Tbs olive oil
  • 1 turnip chopped
  • 3 carrots peeled and chopped
  • 8 cups vegetable broth
  • 1 sprig rosemary or 1 tsp. Dried rosemary
  • 1 sprig thyme or 1 tsp. Dried thyme
  • 1/4 tsp cayenne double if you like more spice
  • 1 red bell pepper chopped
  • 1 cup green beans cut in bite-size pieces
  • 1 cup frozen peas
  • 15 oz diced tomatoes with juice
  • 1 cup quick-cooking barley
  • salt & pepper to taste

Instructions

  • In a large pot, cook the onion, celery and garlic in olive oil until the onion is soft.
  • Add the turnip and carrots and cook for about 1 minute.
  • Add the broth, rosemary, thyme and cayenne.
  • Bring to a low boil and cook until the vegetables are tender, about 20-30 minutes.
  • Reduce the heat and add the remaining ingredients.
  • Simmer for 30-45 minutes.

 

Chickpea Sandwiches

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We eat a lot of dinners  in the car or on the sidelines during sports seasons. This sandwich is quick to fix and packs really well.

It’s also really versatile and a lot of the ingredients can be kept in the pantry. Feel free to change it up to suit your own tastes and for what you’ve got on hand in the kitchen.

To me, it’s the pickles that make this sandwich. They add a really nice punch of flavor with a little crunch.

If you’ve got access to a garden fresh tomato, it would be fantastic on this sandwich! Unfortunately, those are hard to come by mid-winter, so we’ve been eating ours topped with greens.

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4.75 from 4 votes

Chickpea Salad Sandwiches

Easy and quick sandwiches that are plant-based and healthy.
Prep Time10 minutes
Cook Time0 minutes

Ingredients

  • 1 15 oz chickpeas drained and rinsed
  • 1 stalk celery diced
  • 1/4 cup diced pickles
  • 1/2 cup hummus
  • salt and pepper to taste

Instructions

  • Put the chickpeas in a bowl and smash them, leaving only a few whole.
  • Stir in celery, pickles, part of the hummus, salt and pepper. Add more hummus if it looks dry.
  • Spread chickpea salad on bread, top with a generous portion of greens and add the top slice of bread.