Roasted Vegetable and Tofu Quiche:
Ingredients:
- 1 cup silken tofu
- 1/4 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt
- 1 small sweet potato, peeled and diced
- 1 small bell pepper, diced
- 1/2 small onion, diced
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- Freshly ground black pepper, to taste
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh parsley
Instructions:
- Preheat your oven to 400°F (200°C).
- In a blender, combine the tofu, plant-based milk, nutritional yeast, and salt. Blend until smooth.
- In a small bowl, toss the sweet potato, bell pepper, and onion with the olive oil, paprika, garlic powder, basil, and black pepper. Spread the vegetables out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- Reduce the oven temperature to 350°F (180°C).
- In a pie dish, arrange the roasted vegetables and cherry tomatoes in the bottom. Pour the tofu mixture over the top.
- Bake the quiche for 25-30 minutes, or until it's set. Let it cool for a few minutes before slicing and serving. Garnish with chopped parsley. Enjoy!
Potato and Mushroom Vegan Quiche:
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cups thinly sliced mixed mushrooms (such as shiitake, cremini, and oyster)
- Salt and pepper, to taste
- 1 cup thinly sliced boiled potatoes
- 1/2 cup unsweetened plant-based milk
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh parsley, for serving
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a pan over medium heat. Add the onion and mushrooms and cook until the mushrooms are tender and the onion is translucent, about 5-7 minutes. Season with salt and pepper to taste.
- In a blender, combine the plant-based milk, chickpea flour, nutritional yeast, turmeric, garlic powder, and onion powder. Blend until smooth.
- In a pie dish, arrange the sliced potatoes in the bottom. Top with the mushroom mixture. Pour the chickpea flour mixture over the top.
- Bake the quiche for 30-35 minutes, or until it's set and golden brown on top. Let it cool for a few minutes before slicing and serving. Garnish with fresh parsley. Enjoy!
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