Quiche Muffins

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

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Ingredients

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

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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.

Enjoy!!

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Quiche Muffins

Vegan

with Sun-Dried Tomatoes and Spinach