Potato and ‘Cheddar’ Quiche
[Vegan]

For the Crust:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon coarse sea salt
• 5 tablespoons vegan butter, cut into 1 tablespoon pads
• 3-4 tablespoons ice cold vodka
• 1-2 tablespoons almond milk, unsweetened

For the Filling:

• 6-8 medium potatoes, pre-roasted with skin on
• 2 tablespoons apple cider vinegar
• 3/4 cup green onions
• 5 cloves garlic
• 1 medium red pepper
• 2 pounds firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1/4 cup almond milk, unsweetened
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 1/2 teaspoons coarse sea salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon sage
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon turmeric
• 8 ounces vegan cheddar cheese