Day 15 Dinner - Vegan Soyrizo & Black Bean Quiche with Cornmeal Crust

Ingredients:

Crust
2 cups Cornmeal
2 2/3 cup Flour
2 teaspoon Sea Salt
1 1/3 cup Vegetables Shortening
3/4 cup Water
1/2 cup Nutritional Yeast
2 teaspoons Chili Powder 1 teaspoon Cayenne Pepper

Filling 

1 8oz package Extra Firm Tofu 

 2 tablespoons Daiya Vegan Cheddar Cheese, shredded

1 tablespoon Soy Coffee Creamer 

 2 tablespoon Nutritional Yeast 

 1 tablespoon Cornstarch 

 1/2 teaspoon Onion Powder 

 1 teaspoon Oregano 

 1 teaspoon Chili Powder 

 1/4 teaspoon Cayenne Pepper 

 1/2 teaspoon Cumin 

 1/4 teaspoon Turmeric 

 2 teaspoons Bragg’s Liquid Aminos or soy sauce

 1/4 teaspoon Paprika 

 1 tablespoon Olive Oil 

 1 cup Vegan Soyrizo 

1/2 cup Black Beans, drained and rinsed 

Fresh Cilantro, chopped Salsa, Guacamole and sliced Black Olives to put on top

Directions:

1. Heat oven to 425.

2. Mix the ingredients for your crust in a mixing bowl until it makes small pebbles. Press your crust into a quiche dish making an even layer that goes up the sides. Put in the oven to bake until it’s a light brown. It should take no more than 5 minutes tops.

3. In America’s favorite food processor, blend all your filling ingredients except Soyrizo, Black Beans and Cilantro. Blend until smooth and spices are mixed in. Move your filling to a large mixing bowl and mix in Soyrizo, Black Beans and Cilantro using a large spoon.

4. Pour your filling into your crust and use a rubber spatula to press the filling into an even layer. Make sure there are no cracks, peaks or spaces between the filling and the crust. Sprinkle about 1-2 tablespoons of Vegan Cheese over the top. Put in the oven to bake for 10 minutes. Then reduce heat to 325 and bake your quiche for another 30 minutes.

Serve warm with Salsa, Guacamole and Sliced Black Olives on top.

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