Vegan Quiche Muffins with Sun-dried Tomatoes

Recipe by JessicaInTheKitchen.com

Sauté

• 1 tablespoon coconut oil (or any oil)
• 4 cloves minced garlic
• 4 tablespoons chopped onion
• ¼ cup diced sundried tomato
• 1 cup chopped mushrooms
• 2 cups chopped spinach
• Salt and pepper to taste (for the veggies)

Blender

• 1 lb drained firm tofu
• 1 cup almond milk
• 4 tablespoons nutritional yeast
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon turmeric (for color)
• ½ teaspoon baking powder
• ¼ teaspoon black salt (kala namak - optional for eggy taste)
• 1 tablespoon freshly chopped chives

Directions

1. Preheat oven to 375°F. Lightly press tofu to drain excess water and set aside. Grease a 12-cup muffin container and set aside.
2. Heat the oil in a pan over medium high heat. Stir in the mushrooms, garlic, onions, sun-dried tomato, and spinach. Season lightly with salt and pepper to taste. Allow to cook until the onions are translucent, about 5 to 8 minutes. Remove from heat and set aside.
3. In a high-powered blender, add the tofu, almond milk, nutritional yeast, sea salt, kala namak, black pepper, turmeric, and baking powder. Blend on high until completely smooth.
4. With a wooden spoon, stir in blender mixture to the sautéed vegetables and add the chives.
5. Spoon out the mixture into 12 greased muffin cups and bake for 35 minutes until a toothpick comes out mostly clean. After removing from oven wait 5 minutes and then loosen edges with a knife and remove onto a wire rack.
6. Serve while still warm, or while cold, and enjoy!