Thanksgiving Quiche

1 9-Inch Pie Crust

1 Cup Diced Vegan "Turkey," Seitan, or Tempeh, Diced or Shredded

1/2 Cup Green Beans or Brussels Sprouts, Chopped into Bite-Sized Pieces

1 Cup Roasted Butternut Squash, Pumpkin, or Potatoes, Cubed

1/2 Cup Roughly Chopped Cremini or Button Mushrooms

1 Stalk Celery, Finely Diced

1/2 Small Leek, Cleaned, Greens Removed, and Thinly Sliced

3 – 5 Cloves Garlic, Minced

1 Cup Garbanzo Bean Flour

2 Tablespoon Potato Starch or Cornstarch

4 Teaspoons Nutritional Yeast

1/2 Teaspoon Dried Thyme

1/4 Teaspoon Dried Sage, Powdered

1/4 Teaspoon Paprika

1/4 Teaspoon Ground Cumin

1/4 Teaspoon Baking Powder

1 Cup Vegetable Stock or Water

3/4 Cup Unsweetened Non-Dairy Milk

1/2 Cup Pumpkin Puree

2 Tablespoons Olive Oil

1 Tablespoon Soy Sauce

2 Teaspoons Dijon Mustard

1/4 Cup Raw Pepitas (Optional)

Preheat your oven to 350 degrees and have your pie crust at the ready.

First prepare your protein and veggies as indicated in the ingredient list, straight through to the garlic, and mix them all together in a large bowl. Set aside.

In a separate bowl, whisk together the chickpea/garbanzo flour, potato starch, nooch, salt, herbs, spices, and baking powder. Pour in the vegetable stock or water, non-dairy milk, pumpkin puree, oil, soy sauce, and mustard, and whisk until smooth. It should be about the consistency of pancake batter. Pour this batter into your bowl of prepared veggies, and stir gently to combine but not smash any of the ingredients. Transfer the whole mixture into your waiting pie crust, and if there's extra, pour it into lightly greased 4-ounce ramekins. Lightly tap the pan(s) on the counter a few times to release any air bubbles. Place quiche and ramekins if using on a baking sheet to make them easier to transport into and out of the oven. Sprinkle the top(s) with pepitas, if desired.

Bake the quiche for 45 – 55 minutes, until the filling appears set and it's lightly golden brown on top. Keep a close eye on the little ramekins, and expect them to be done closer to 30 minutes or so in; be prepared to pull them so that they don't over-bake. Let cool for at least 15 minutes before slicing. (The leftovers also taste great cold, in my opinion!)

Serve with cranberry sauce or gravy, if desired.

Serves 12 – 14

©Hannah Kaminsky