If you've got fresh mushrooms, you're ready to rock. Don't go about messing with inferior table mushrooms. Get crimini, oysters, baby bella, or something with a bit of flavor and extra B vitamins. Then buckle up. Here's the deal.
Crimini Mushroom and Caramelized Onion Deep Dish Quiche [Vegan]
For the Crust:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon coarse sea salt
- 6 tablespoons vegan butter, cut into 1 tablespoon pads
- 1/4 cup ice cold vodka
- 1 tablespoons almond milk, unsweetened (may not use all)
For the Filling:
- 3 cups sauteed crimini mushrooms
- 1 white onion, sliced and caramelized with olive oil, sea salt, and powdered sage
- 2-pounds extra firm tofu (pressed)
- 1/4 cup nutritional yeast
- 2 tablespoons almond milk, unsweetened
- 2 teaspoons each garlic powder, onion powder
- 1 teaspoon coarse sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon sage
- 1/2 teaspoon cracked black pepper
- 1 teaspoon turmeric
- 4-ounces vegan cheese
- Start with crust ingredients. Add everything except the vodka, and pulse until the butter's well dispersed. Then drizzle in the vodka. At this point turn the machine on and let it run for 10-20 seconds. If the dough sticks together, skip the milk step. If not, add a bit of milk, 1 teaspoon at a time, until it sticks together.
- Turn out on a floured board and roll until you have the desired size, or simply press it into the pre-sprayed pan by hand. Pre-bake the crust at 375°F for about 5 minutes and set aside.
- For the tofu filling, add the remaining ingredients and spices (except cheese) to your food processor or blender and run until smooth.
- Now layer the mushrooms, tofu filling, onions, and cheese as you see fit into your pre-baked crust. You can't go wrong here. I set down a lil' bed of mushies, then a tofu layer, followed by onions, tofu, cheese, more tofu, and finally the remaining veggies. The specific layers don't matter.
- Bake for 40-45 minutes or until the edges are starting to get dark.