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Vegan Crustless Vegetable Quiche
THE WHOLE FOOD PLANT BASED COOKING SHOW18Ingredients
15Minutes
190Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 large onion (diced)
- 3 rib celery (diced)
- 8 oz. mushrooms (diced)
- 4 cups kale (chopped)
- 1/4 cup sundried tomatoes (diced)
- 1 cup sweet potato (uncooked, diced)
- 15 oz. extra firm tofu
- 1/2 cup unsweetened soy milk (or plant based milk of your choice)
- 1 Tbsp. Tahini
- 1/4 cup nutritional yeast
- 1/2 tsp. turmeric
- 1 tsp. onion powder
- 1 Tbsp. Dijon mustard
- 1 Tbsp. braggs liquid aminos (or low sodium soy sauce)
- 2 Tbsp. arrowroot powder
- 1 Tbsp. lemon juice
- 2 Tbsp. balsamic vinegar
- 1/2 tsp. pepper
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium90mg4% |
| Potassium630mg18% |
| Protein16g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A120% |
| Vitamin C50% |
| Calcium50% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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