A vegan quiche made with tofu, spinach, and mushrooms.
Mix the dry ingredients in a bowl then pour in the oil and boiling water. Mix well until it forms a ball.
Place the ball of dough on a piece of parchment paper and push it flat. Cover with the second piece of parchment paper.
Use a rolling pin to roll the dough flat between the parchment, then peel off the top sheet. Use the bottom piece of parchment to help you flip the crust onto the pie dish and peel off the second piece of parchment.
Pinch around the edges forming the pie crust into an even edge.
Preheat your oven to 400°F (200°C).
Add diced mushrooms sprinkle with 1/2 tsp salt and continue to saute until they begin to release their juices.
Add baby spinach and stir for a few minutes until the spinach just barely wilts, then turn off the heat.
Break up the tofu into smaller pieces so it fits in your food processor. (You may have to do this in 2 batches if you don't have a large food processor).
Add the remaining 1 1/2 tsp. salt, pepper, nutritional yeast, and melted margarine to your food processor and blend. (It will turn into a crumbly grainy mixture).
Slowly add soy milk, 1 tbsp at a time, blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste. (If you don't use the high protein tofu, you may not need much milk).
Add the tofu mixture to the sauteed veggies along with vegan cheese, and vegan bacon bits. Mix well.
Pour the combined tofu-veggie mixture into your formed pie crust and pack the tofu down firmly and evenly in the pie dish.
Bake at 400°F (200°C) for 1 hour.
Note: This recipe will yield about 24 muffins.