Quiche Muffins


with Sun-Dried Tomatoes and Spinach

These Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach are loaded with protein and so much flavour! 


Tofu Coconut Oil Mushrooms Spinach Sun-dried Tomatoes Almond Milk Yeast Dried Chives Garlic

Cook the mushrooms, spinach, garlic, onions, and sun-dried tomato halves in coconut oil for 5 to 8 minutes.

Blend tofu, almond milk, yeast, sea salt and black pepper, turmeric, and baking powder on high, until completely smooth.

Stir in all of the fillings from the pan, plus the chives to combine.

Spoon the mixture into greased muffin cups. Top with sun-dried tomatos. Bake for 35 minutes.

Allow to rest for 5 minutes before removing from the muffin tin. Serve warm or cold.


Easy, achievable, vegan and plant-based recipes!