Zucchini Wrapped Mini Vegan Quiches

Zucchini Wrapped Mini Vegan Quiches

12 Servings


3 medium zucchinis, 2 sliced on mandolin, 1 diced
1 package of tofu
2 cloves of garlic, minced
bunch of fresh green onion
1/2 red pepper
4 tbsp of Vegan Mayo
1/4 cup soy milk
1 onion, diced
1 tbsp potato starch
1/4 tsp onion powder
1/4 tsp ground turmeric powder
1/2 tsp sea salt
1 tbsp tahini
1/4 tsp fresh ground pepper 


In a large saucepan, saute the onions, garlic, red pepper, 1 diced zucchini, cook for about 5 minutes until softened but not overcooked.

Set aside to cool.

Slice the 2 zucchinis on a mandolin lengthwise or cut with a paring knife as thinly as possible.

 (the slim ends close to the edge, cut up and add to your vegetable pan).

Position them in a muffin pan edges.

In a food processor, mix all the other ingredients: the tofu, mayo, tahini, cornstarch, soy milk and spices.

Scoop this mixture out onto a large bowl, add the cooked vegetables, green onions or chives,  mix to combine.

spray the muffin pan with oil spray .

Scoop the tofu batter onto each zucchini cup.

Bake at 350 F for 30 minutes Garnish with lots of chopped green onions or chives.


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