Kale And Mushroom Vegan Quiche

• 1 (9 inch) vegan pie crust
• 2 tablespoons olive oil
• 2 cloves garlic, diced
• 1 (8 ounce) package button mushrooms, diced
• 4 cups chopped kale
• 1 medium red onion, diced
• 1 (12 ounce) package extra-firm tofu, diced
• 3 tablespoons dry vegan egg replacer
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt, or more to taste

1. Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate.
2. Heat olive oil in a large skillet over medium heat. Saute garlic until slightly toasted, about 2 minutes. Add mushrooms, kale, and onion; saute until leaves are wilted and onion is translucent, about 5 minutes.
3. Combine tofu, egg replacer, Dijon mustard, nutritional yeast, lemon juice, onion powder, garlic powder, turmeric, and salt in a food processor. Blend until smooth. Pour into a bowl and fold in kale mixture.
4. Pour mixture into the pie crust and level the top with a spatula.
5. Bake in the preheated oven until center is firm and top is golden, 30 to 40 minutes. Cool for 10 minutes before serving.

vegan pie crust, olive oil, garlic, button mushrooms, chopped kale, red onion, egg replacer, mustard, nutritional yeast, lemon juice, onion powder, garlic, ground turmeric, salt

Taken from www.allrecipes.com/recipe/263633/kale-and-mushroom-vegan-quiche/ (may not work)