This is an amazingly tasty meal that uses the goodness of coconut and sunflower seeds to create a creamy smooth filling with the cheesiness of nutritional yeast. If you’ve never tried nutritional yeast, I just discovered it and its basically vegan cheese magic. Yes, nutritional yeast is used in many vegan recipes to add a slightly nutty and tangy cheesy flavor. Nutritional yeast can be found at any health food store, often in the bulk section. There are multiple brands of nutritional yeast, most brands have the same ingredients: yeast and B vitamins but some do taste better than others. The filling is easy but requires one very important step. Don’t even think about skipping that one;) Ok, ok … you can skip the fermenting process but I don’t recommend it. The filling is fermented “cream cheese” based which gives it a surprisingly awesome taste and texture. If you don’t want to use that, you can replace it with the simple blend of the ingredients for the cream filling without fermenting.
I used spinach, red peppers, chives, and sun dried tomatoes as my main filling ingredients. It is a nutrient dense powerhouse loaded with plant based proteins, antioxidant rich vegetables, and tons of fiber, all things that are not typically found in traditional quiches. It’s definitely not the same exact texture as traditional quiche, so don’t think go into it thinking it will be exactly the same dish. This quiche is savoury, comforting, nutritious plant based ingredients, full of flavor and perfect for any meal. Completely guiltless! Perhaps even better than many traditional quiches. Super delicious and give your body the plant based nutrients it craves. The great thing about this recipe is that you can use any vegetables that you have on hand. It is that simple! This is a great recipe to take to a party or to have for breakfast, lunch or dinner. Serve it with a crunchy fresh salad and start enjoying the delicious world of Raw Vegan Quiches! Dehydrated meals might scare some of you away (since it’s messy) and the long recipe might look complicated, but the process is actually very simple – surprisingly easy to make! OH, YAY – total time 2 days!!! – Yes, I know … the preparation is easy but takes time (don’t let that scare you away!) most of the time spent soaking and dehydrating is hands-off time.
This quiche is a very versatile meal. The filling is pretty amazing you can really customize it with whatever you feel like (whatever vegetables, nuts, seeds and fresh herbs you have on hand). I made a spinach, red pepper and sun dried tomato filling, and then topped the quiche with sliced tomatoes, but the following combinations would also be really yummy: sundried tomato & basil & black olive / spinach & mushroom / wild mushroom with & thyme would be great too. You can also include turmeric in this recipe, because it adds a nice bright yellow color to any recipe that would traditionally call for eggs.
I hope you love this as much as we do!
Raw, Vegan Spinach Quiche
Recipe makes one approximately 7 inch plus 1 small quiche
INGREDIENTS FOR BASE:
2 + ½ cup activated almonds
½ c flax meal
2 tbsp nutritional yeast
1 tbsp organic miso
¼ cup filtered water
1 medium sized onion
1 tbsp olive or coconut oil
Combine all the ingredients in the food processor fitted with the S blade and process until well incorporated. Press mixture into a non-stick quiche pan with removable bottom. Dehydrate at 140°F for 1 hour. Decrease heat to 115°F and continue to dehydrate about 3 hours. Remove the pan and continue to dehydrate another 6 – 7 hours.
INGREDIENTS FOR CREAM CHEESE:
1 cup activated sunflower seeds
1 cup organic full-fat coconut milk, canned
1 heaped tsp coconut nectar
1 tsp probiotic powder
Place sunflower seeds, coconut nectar and coconut milk in a high speed blender and blend until smooth. Add probiotic and pulse to combine. Pour the mixture into a glass jar and close with the lid. Leave on the counter top for about 8+ hours. Once fermented pour mixture in the food processor and add in
2 cup zucchini, peeled and diced
1 tsp lemon juice
1 tsp nutritional yeast
1- 2 tbsp filtered water for blending (if needed)
salt and pepper to taste
In a food processor add the ingredients above and process until smooth. For next add in the previously prepared (pulse all the ingredient in a food processor until broken down) ingredients:
two hands full of spinach
1 red bell pepper
1 tbsp fresh chives, minced
5 -6 sun dried tomato, marinated*
Pulse all the ingredients in a food processor together until well combined and pour into the crust, spread evenly. Add fresh sliced tomatoes and continue to dehydrate another 6 hours or until done. Store in the fridge.
* You will need olive oil, fresh lemon juice, salt and pepper
Wisk all the ingredients together and mix with the sun dried tomatoes. Let sit about 2 -3 hours. Place them on dehydrator sheet and dehydrate until the tomatoes are done.
The recipe sounds a bit complicated, but really it wasn’t too bad. Enjoy!
- INGREDIENTS FOR BASE:
- 2 + ½ cup activated almonds
- ½ c flax meal
- 2 tbsp nutritional yeast
- 1 tbsp organic miso
- ¼ cup filtered water
- 1 medium sized onion
- 1 tbsp olive or coconut oil
- INGREDIENTS FOR CREAM CHEESE:
- 1 cup activated sunflower seeds
- 1 cup organic full-fat coconut milk, canned
- 1 heaped tsp coconut nectar
- 1 tsp probiotic powder
- 2 cup zucchini, peeled and diced
- 1 tsp lemon juice
- 1 tsp nutritional yeast
- 1- 2 tbsp filtered water for blending (if needed)
- salt and pepper to taste
- two hands full of spinach
- 1 red bell pepper
- 1 tbsp fresh chives, minced
- 5 -6 sun dried tomato, marinated
- FOR BASE - Combine all the ingredients in the food processor fitted with the S blade and process until well incorporated. Press mixture into a non-stick quiche pan with removable bottom. Dehydrate at 140°F for 1 hour. Decrease heat to 115°F and continue to dehydrate about 3 hours. Remove the pan and continue to dehydrate another 6 – 7 hours.
- FOR FILLING - Place sunflower seeds, coconut nectar and coconut milk in a high speed blender and blend until smooth. Add probiotic and pulse to combine. Pour the mixture into a glass jar and close with the lid. Leave on the counter top for about 8+ hours. Once fermented pour mixture in the food processor and add in zucchini, lemon juice, nutritional yeast, water, salt and pepper. In a food processor add the ingredients above and process until smooth. For next add in the previously prepared (pulse all the ingredient in a food processor until broken down) ingredients: spinach, red pepper, chives and sun dried tomato. Pulse all the ingredients in a food processor together until well combined and pour into the crust, spread evenly.
- Add fresh sliced tomatoes and continue to dehydrate another 6 hours or until done. Store in the fridge.
Can you substitute the zucchini for another ingredient?
Hi! I would normally replace with cashew, but I think silken tofu would fit great also in this recipe. If you do try, would love to hear how it turned out:)
Thank you!