Spinach and sun dried tomato crustless vegan quiches

• Produce

  • 1 cup Baby spinach
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 cup Sun dried tomatoes

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Condiments

  • 1/4 tsp Dijon mustard
  • 1/2 tsp Tahini

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 2 tbsp Potato starch
  • 1/4 tsp Salt
  • 1/8 tsp Salt, black

• Other

  • 1 X 350g pack silken tofu

Found on madebyluci.co.uk

Description

Ingredients

• 1 x 350g pack silken tofu
• 1/2 cup (120ml) unsweetened almond milk
• 1/4 cup (~15g) nutritional yeast
• 2 tbsp (~16g) potato starch
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/2 tsp tahini
• 1/4 tsp dijon mustard
• 1/8 tsp black salt (kala namak), optional
• 1 cup (30g) baby spinach, chopped
• 1/4 cup (packed, ~30g) sun dried tomatoes (not in oil), diced

Directions

• Preheat the oven to about 180°C (fan). Grease 8 parts of a 12 pan muffin tray with oil (or use silicone moulds).
• Put everything except for the spinach and sundried tomatoes into a food processor or good quality blender and blitz until smooth.
• Stir in the chopped spinach and sundried tomatoes.
• Spoon the mixture into the the tray and place in the centre of the oven. Bake for 30 minutes (or until a toothpick inserted into the middle comes out clean)

Nutrition