have cake, will travel!

I ate a cold slice of it and I am now rendered speechless (good thing I can type).
bliss! give it a go if the instructions don’t turn you off *: they might make it sound like a lot of work, but it’s really not that bad. I think prep time is about 30 minutes if you’re good at multitasking a little.

anyway, I used most of my leftovers and my belly’s happy, that’s what matters. well at least to me, that is.

quick note: if you prefer, cook your onions at the same time you cook your “bacon”, but I like the crunch it gives without cooking it before baking it.

* I blame the extra 2 cups of joe I had to make it through the morning without falling asleep.

serves 4-6

you will need:

1 pack smoked tempeh slices or 1 pack of tempeh prepared in a “bacony” way (link to recipe below)
about 1 T of peanut oil to cook the “bacon” in
ingredients for cheezy quackers (link provided below)
ingredients for miso tofu sauce (link provided below)
1 big Russet potato
1 1/2 cup of broccoli
1/3 cup white onion
3 small garlic cloves
2 t dried basil (or fresh if you have it! but 2 T worth of it.)
2 t dried parsley (ditto)
some freshly ground black pepper, to taste
sea salt, to taste (I didn’t add any because the tempeh already has enough of it for me)
extra virgin olive oil in a spray bottle, for the surface of the quiche

prepare a batch of tempeh bacon, or if you are the lucky owner of VWAV or of Katie’s zine, go for either one of those recipes instead.
or be lazy and buy a pack of pre-made smoked tempeh slices. it’s all good. cook them in a little peanut oil until they get crispy. set them aside.

prepare the crust. yep, you read that right. I used the cheezy quackers recipe to make the crust, and it kicks butt. just use whole wheat pastry flour like I did if you want it to be a bit better for you.
roll it out (no need to stick it in the fridge beforehand) until it is about 1/6 of an inch. honestly, I’m bad at evaluating thickness but you want it to be rolled out enough to fit a 9-inch round cake pan: the quantity of crust the cheezy quackers recipe yields fits like a Ritz.
gently place it in a pan that you have coated with a little non-stick cooking spray, adjusting the sides with your fingers to make it look nice. don’t fret if it tears a little: just grab the overhang of the crust and press them down wherever it tears. it’s not a primadonna of a crust, it’s quite forgiving. lightly prick the bottom of the crust with a fork, all over. don’t go all the way through the crust though.
store it in the fridge while you’re busy preparing the rest of the stuff.

prepare the sauce: (you might recognize it.)
important note! : you might not need all of it, just add enough to have the broccoli/potato/bacon mixture be moistened and nice. don’t have it go too liquid and heavy on you, or the crust might throw a fit. since I used the leftovers, I think I needed a little over half of the recipe: you be the judge.

1 12oz pack of MoriNu firm silken tofu
3 T light miso
4 T nutritional yeast
2 cloves garlic, pressed
enough plain or unsweetened soy milk to make the sauce liquid enough, about 1/3-1/2 cup worth of it

with a handheld blender or “normal” blender, mix together tofu, nooch, miso, garlic, and add soy milk until the desired consistency is reached.
set aside.

cook 1 Russet potato whichever way you prefer: I cleaned mine with a brush, poked it with a fork, and baked it in the microwave. let it cool down before handling it.

steam about 1 1/2 cups broccoli for 5 minutes.

chop about 1/3 cup white onion.

press 3 small garlic cloves.

ok, now:

prebake your crust for 5 minutes in a (preheated) 375F oven.

peel your potato and mash it with the flat side of a big knife. throw it in a large bowl.
cut “bacon” into small pieces. chop broccoli into bite-size pieces. add sauce.
add 2 t dried basil, and 2 t dried parsley (fresh is always better, but whatever you have is fine). add garlic & onion. grind some black pepper. stir everything very well: use your hands if you have to!

grab your prebaked crust (with gloves if it just came out of the oven!) and pour everything in. spray some extra virgin olive oil on the surface.

bake for 20 minutes or until the sides are golden brown and the surface is, too.

let it sit for a few minutes once it’s out. serve hot/warm. or cold, if you’re a freak like me.