Vegan quiche recipe without tofu
Delicious vegan quiche made without tofu. Filled with fluffy, homemade plant based egg mixture made from split yellow mung beans. Delicious vegetables are sauteed to perfections then added into this high protein, savory breakfast recipe. Perfect dish to bring to the Sunday brunch table.
I’m really excited about this recipe, because omelettes are something I really loved before going vegan. But, once I learned of the horrific conditions chickens go through to lay eggs, even organic free-range eggs, I just couldn’t eat another egg.
This recipe was inspired by Liv B’s recipe. She did a take on a homemade JUST egg which I thought was freaking brilliant. I tweaked her recipe slightly and turned the egg batter into a quiche.
Now, be open-minded. This isn’t going to taste EXACTLY like a quiche, but it will satisfy those cravings and be absolutely delicious in its own way.
Why you’ll love this recipe
I also love this recipe because it’s a great, high protein vegan breakfast idea. Each cup contains 5g of plant based protein. I usually eat 3-4 as a serving.
That’s about 15-20g of protein for a Sunday brunch. More if you have some peanut butter and toast or anything else with it.
This also doesn’t contain any tofu or soy, for those of you that are allergic. The ingredients for this eggless quiche just have to be blended up in the blender and then poured into your baking dish or muffin tin.
This recipe is also
- a great vegan egg replacement
- dairy free
- egg free
- gluten free
- high protein
- Split yellow mung beans – instead of silken tofu, the base of this recipe is yellow mung beans. They can be found online or in an Indian grocery store. No, you can’t use green mung beans for this. They are not the same thing.
- Garlic powder and onion powder
- Nutritional yeast – this gives a nice depth of flavor and cheesiness to the quiche.
- Kala namak (black salt) – this is what is going to give the eggy, sulfur flavor of eggs in this vegan version. This can easily be ordered online or found in an Indian grocery store
- Turmeric powder – this is full of healthy antioxidants but we’re using this to add a yellow color to this recipe.
- Non-dairy milk – unsweetened is best but use whatever you have on hand. Make sure it’s unflavored. My favorite to use is oat milk because it has the least amount of after-taste.
- Sea salt and black pepper
- Veggies of choice – Feel free to add in any veggies such as baby spinach, or sauteed mushrooms, red peppers, cherry tomatoes, sun-dried tomatoes, or broccoli.
- Vegan butter
- Vegan pastry crust (optional) – I prefer not to even mess with a crust and usually opt for a crustless vegan quiche, but if you’d like to go that route, find a store-bought pie crust. The good news is, is that most of them are accidentally vegan.
- Aquafaba – this is just a fancy word for the gooey liquid found in a can of chickpeas. When it’s blended up in a food processor or blender, it creates an egg replacement by making this quiche super fluffy and light.
First, buy a small bag of black salt and have it on hand. It’s kind of a vegan essential if you really loved eggs. It will give tofu scramble and vegan omelettes that eggy flavor. It’s affordable and easy to find online.
After the mini quiches are done baking, sprinkle them with a tiny bit of black salt on top. The black salt tends to lose its eggy flavor when you cook it and its most pungent when its raw.
Aquafaba sounds weird, but it’s easy to find. It’s just the water from a can of chickpeas. This is a common vegan egg replacer. It’s used to help bind and fluff foods when baking.
These vegan quiche cups can be eaten as is, with a side of toast and veggie breakfast sausage. Or you can put them on a bagel breakfast sandwich, or chop them up a little and put them in a breakfast burrito.
If you want to make mini quiches, use muffin tins and follow these steps:
- Sauté all of the veggies in some vegan butter or olive oil in a large skillet on medium heat and season with a pinch of salt. Oil your muffin tin, pie dish or tart pan with a bit of oil. Add your vegan pie crust if you’re not making this a crustless quiche, then add in the sauteed vegetables.
- Sprinkle some vegan cheese on top of the vegetables. My favorite brand is Chao or Violife.
- Fill the muffin tins about ¾ of the way up with the vegan quiche filling and top with another sprinkle of cheese.
- Bake in a 350 degree oven for 25 minutes.
This recipe will last in an airtight container in the fridge for about five days. This can also easily be frozen in a freezer friendly container. Let it thaw completely and then warm it up in the oven.
More recipes to try next
- Mango protein smoothie
- Easy sheet pan breakfast burrito bowl.
- Crispy breakfast potatoes
- Vegan pumpkin pancakes
- Tofu bacon
- Banana protein pancakes
If you loved this recipe, leave a star rating on the recipe card and comment below!
The best vegan quiche (without tofu)
- 1 cup dry yellow split mung beans (soaked overnight)
- 1 cup aquafaba (the water from a can of chickpeas)
- ½ cup water
- ⅓ cup shredded vegan cheese
- 1 tablespoon vegan butter (or oil)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon turmeric
- 3 tablespoon nutritional yeast
- ½ teaspoon black salt (optional but will give this an eggy flavor)
- 1½ cups frozen bell peppers and onions
- Vegan shredded cheese
- 8 white button mushrooms (sliced)
- 1 tablespoon soy sauce
- 1 vegan pie crust (optional)
Prepare egg batter
- Soak your mung beans in a container over night. Drain and rinse your mung beans the next day.1 cup dry yellow split mung beans
- Pre-heat oven to 350 degrees
- In a blender, blend all the ingredients in the vegan egg section. Blend for at least a minute to fluff up the aquafaba.1 cup aquafaba, ½ cup water, ⅓ cup shredded vegan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon turmeric, 3 tablespoon nutritional yeast, ½ teaspoon black salt, 1 teaspoon salt
- Put a pan on medium heat and melt some vegan butter or oil. Sauté the mushrooms, bell pepper & onion blend. Add the soy sauce (or salt and pepper) and sauté until water from vegetables is gone and mushrooms have browned1 tablespoon vegan butter, 1½ cups frozen bell peppers and onions, 1 tablespoon soy sauce, 8 white button mushrooms
- Oil your pie dish and add in your vegan pie crust if you're making this quiche with a crust. If you want to make mini quiches, oil a muffin tin.1 vegan pie crust
- Place the mushroom and bell pepper mixture evenly in the pie dish or muffin tin and top with a little vegan shredded cheese.
- Pour the egg mixture from the blender on top of the vegetables and cheese and stir to mix. Top with a little more shredded cheese
- Bake for 30-35 minutes or until crust is golden brown. Take out of oven and let sit for 5 minutes before removing from the tin
- Sprinkle tops with a tiny bit more of the black salt – be careful, not too much – if you want an eggy flavor.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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