Eggless Quiche

Eggless Quiche
vegan, one-dish meal
serves 4

1 frozen pie crust
1 ½- 2 cups firm tofu (drained and hand crumbled)
½ cup veg cheese of choice, shredded
½ cup onion, chopped
1 potato, shredded
2 cloves garlic, minced
½ cup broccoli, chopped
1 jalapeno (or mild pepper of choice), sliced
1 small tomato, sliced
1-2 Tbsp olive oil
salt & pepper

Preheat oven to 400º F.  In a pan over medium-high heat, add olive oil.  Cook shredded potato in a thin layer on the pan until golden brown on each side. Sprinkle with salt & pepper.  Layer cooked hash browns at the bottom of the pie crust.  Sprinkle some of the cheese on top.
While pan is still hot, sauté onions, garlic, & peppers.  Approx 5 minutes.
In a small bowl mix sautéed veggies, most of the cheese, broccoli, crumbled tofu, salt & pepper.  Mix well.  Scrape mixture into pie crust.  Smooth out top with back of a spoon.  Sprinkle more cheese.  Add a layer of tomato slices on top.
Bake for about 45 minutes, checking every 15 to make sure crust isn't burning.
Remove from heat and let set 5-10 minutes before cutting.

Ultimate Vegan Huevos Rancheros

Corn tortillas loaded with crispy roasted potatoes, scrambled "huevos", black beans, and onion. It is smothered in fresh, homemade enchilada sauce and topped with avocado.  This is a perfect weekend breakfast or brunch.  It's also naturally gluten free!

Ultimate Vegan Huevos Rancheros

Note:  I use Whole Foods brand organic corn tortillas or Food For Life brand sprouted organic corn tortillas.  They are both organic, non GMO and have minimal ingredients and no preservatives.  If you've ever read labels on a package of corn tortillas, they are usually packed with preservatives and unfamilair ingredients.  

Ultimate Vegan Huevos Rancheros
serves 4-6
Gluten free, Vegan

For the potatoes:
4 cups diced potato (¼-½  inch cubes)
1/8 c olive oil
¾ tsp sea salt
1 tsp paprika
½ tsp black pepper
8 corn tortillas

Preheat oven to 425º.  In a bowl, toss all ingredients except tortillas together and stir until the potatoes are coated well.  Spread potatoes on a baking sheet lined with parchment paper.  Bake 20-25 minutes, stirring at 10 minutes. Stir again.  Spread tortillas on baking sheet over the potatoes and bake another 10-15 minutes until crispy.

For the enchilada sauce:
3 cups diced tomato
½ tsp sea salt
½ tsp garlic powder
2 Tbsp chili powder
1 tsp unsweetened cocoa powder
1tsp oregano
½ cup water
dash cayenne pepper (optional, for heat)

In a pot, cook on low, stirring occasionally. 20-30 minutes.

For the Huevos:
2 cups diced onion
1 Tbsp olive oil
1 cup firm tofu, crumbled by hand
1 can or 1 ½ cups black beans, drained and rinsed
1 Tbsp nutritional yeast
1 Tbsp water
¼ tsp turmeric
¼ - ½ tsp sea salt
1 avocado,  sliced

In a pan, medium heat, heat oil.  Add onion, and cook about 5 minutes until onion is translucent. Add remaining ingredients except avocado, stirring to combine well.  Cook unil hot.

Assemble as a stack per person.  1 Corn tortilla on bottom, spoon on some sauce,  add a scoop of huevos mixture, another tortilla, more sauce, potatoes on top.  Garnish with avocado.