Roasted Red Pepper and Mushroom Quiche, with a Rice Crust (Vegan)

• 1 package 420 Gram Extra-firm Silken Tofu
• 1/2 Tablespoons Lemon Juice
• 1 Tablespoon Dijon Mustard
• 13 cups Nutritional Yeast
• 1 Tablespoon Cornstarch
• 1/4 teaspoons Turmeric
• 1/2 teaspoons Salt
• 1 pinch Pepper
• 1 Cup Mushrooms, Chopped
• 1 teaspoon Oil
• 3 cloves Garlic, Minced
• 1 whole Roasted Red Pepper, Chopped
• 1 whole Green Onion, Chopped
• 2 cups Cooked Rice
• 1 Tablespoon Tofu Mixture
• 1 pinch Salt And Pepper

1. 1) Preheat the oven to 375 degrees F. Place all filling ingredients (except for the veggies and the oil) into a food processor, or blender, and blend until smooth.
2. Set aside.
3. 2) For the crust: mix rice with 1 Tablespoon of the blended quiche mixture, salt and pepper.
4. Lightly grease a deep dish pie plate.
5. Press the rice mixture into the bottom and up the sides of the pan (like you would a typical pie crust).
6. Bake in the oven for 8 minutes.
7. Then remove from the oven and set aside.
8. 3) Over medium heat, saute mushrooms, garlic, red pepper and green onion with olive oil, until they are softened and slightly browned (about 5 minutes).
9. Transfer all veggie ingredients to the blended quiche mixture, and fold to combine.
10. Pour mixture over the rice crust.
11. Bake in the oven for 1 hour- 1.15 minutes (Or until quiche becomes firm to the touch, and not gooey).
12. Let cool for about 10 minutes before serving.
13. Serve with ketchup (if desired), and enjoy!

silken, lemon juice, dijon mustard, yeast, cornstarch, turmeric, salt, pepper, mushrooms, oil, garlic, red pepper, green onion, salt

Taken from tastykitchen.com/recipes/main-courses/roasted-red-pepper-and-mushroom-quiche-with-a-rice-crust-vegan/ (may not work)