PROTEIN & VEGGIES

Creative Quiche Casserole

low carb vegan recipe

What makes this a casserole is that a diverse collection of cooked veggies are thrown into a casserole dish for baking. What makes this creative is the diversity of that collection : ) and what makes this ‘quiched’ is that the egg yolk substitute is poured on top of everything!

Casserole

2 tbsp healthy cooking oil such as avocado
3 pasilla peppers, coarsely chopped
1 package of oyster mushrooms (~3 cups), scissored into smaller pieces
1 large eggplant, peeled and coarsely chopped or grated
3 tbsp minced garlic
Salt and pepper to taste
1 large lo bak, peeled and graded

Sauce

2 packages of silken tofu (~400g each)
1 cup nondairy milk
2 tbsp turmeric
½ tsp black salt (kala namak)
¼ cup nutritional yeast

Makes 8 servings.

Variation: pour the batter from the savory cobbler on top, if you want to increase the carb count and give it some upside down quiche crust treatment, in which case bake for an additional 15 minutes.

Preheat the cooking oil in a large pot at medium heat, then dump all of the casserole items above into it, covering the pot and occasionally uncovering to stir. Cook for ~15 minutes until, well, it’s all cooked! Pour all of this stuff into a large greased casserole dish.

The veggies will be very wet, so you have some choices: you can either strain the veggies first, then pour them into the casserole dish, or you can use a skimming ladle to remove the veggies so that the water remains in the pot.

Preheat the oven to 350°F/177°C.

Add the sauce ingredients to a blender and, yep, you got it, blend it all! Pour this sauce evenly over the cooked veggies. With a small spatula, poke at the casserole for no other purpose than to make sure that the sauce gets down into the nooks, cracks, crannies and moist empty spaces of the cooked veggies.

Bake for ~30 minutes and it will hit your palette like a quiche casserole after it cools.