Ingredients:1 Tablespoon olive oil
of a yellow onion, diced
2 garlic cloves, minced
2 Roast Italian sausages chopped into small
Your VeganEggs ( tablespoons VeganEgg powder + 2 cups ice water)
1/ cup soy milk (or non-dairy milk of your , unsweetened)
1 teaspoon Kala Namak black salt
teaspoon black pepper
1 teaspoon thyme
2 Tablespoons yeast
cup chopped broccoli
cup chopped spinach
cup vegan mozzarella cheese shreds ( Follow Your or Daiya)
1 pre-maded wheat vegan pie crust
Pre- the oven to 425 Fahrenheit, and your vegan pie crust from the freezer to it to thaw counter.
the olive oil to a pan or skillet on medium . add the onion and to for the garlic. brown, the chopped Roast sausage and brown. from and set .
the VeganEgg as packaging ( ice water!). mine with a immersion blender as for me! have one, whisk hand. One a thick, frothy has , stir soy milk, spices, and yeast ( the immersion blender for this, or to a spoon).
After , broccoli, spinach, cheese and sausage . Stir -, then pour into the vegan pie crust, filling .
Bake oven for to . if the quiche is sticking a toothpick - if it comes out and the quiche , ! If the and the toothpick comes out gunky, stick it oven for time.