Mushroom And Sweet Pepper Quichebreakfast, main dish, vegan 2 teaspoon olive oil, (or 1/4 cup white grape juice) 1 medium onion, chopped 1 medium green pepper, chopped 2 1/2 cup sliced mushrooms 2 cloves garlic, minced 2 lb medium-firm tofu 2 tablespoon nutritional yeast, optional 1 teaspoon salt, optional 1 sliced tomatoes for garnish Heat oil or white grape juice in a medium-sized skillet. Saute vegetables and garlic until limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, and yeast and salt if desired. Preheat oven to 350 degrees (325 if using glass pan). Spread tofu mixture evenly into a 9 or 10-inch quiche pan. Bake 30 to 40 minutes, until the edges of the tofu start to brown. Garnish with tomatoes. Serves 6-8. Variation: If you prefer quiche with a crust, use your favorite single pie crust recipe. From _Vegetarian Times_, March, 1992 A.BROADDUS [Alice in Hou] at 10:19 EDT |
