By: Kelli Roberts – Skilled Vegan Chef, Certified Health & Nutrition Counselor.
This morning, one of the first things I saw was a link to this post about the effect of processed meat on cancer. It gives the results of a review of 7,000 studies by the World Cancer Research Fund. Their conclusion: processed meat is too dangerous for human consumption.
No kidding, right? How long have we heard it ~ that no one really knows what goes into a hot dog…. that everything left over is what creates a sausage. But yet, Oscar Mayer is still in business, and different varieties of gourmet sausages are still high on the list of (non-vegan) food writers. What is it going to take?
But there are alternatives for those of us who will not eat an animal product, and for those who will hopefully get a clue and stop eating them: like these vegan bacon cheddar mini-quiches!
These bite-sized quiches feature Phoney Baloney’s Coconut Bacon, a crispy smoky vegan bacon substitute. I chose to use some inside the quiches (so these didn’t stay crunchy, but added a nice smoky, salty flavor) and the pieces on top added the crunch!
I also wanted to make these a quick & easy appetizer or mini-meal, so I used tortillas for the crust, which worked out nicely.
These are so easy to make, not more than a half hour from start to finish, and are a great appetizer or addition to your meal. With a creamy, salty, smoky taste, they have all the flavors to please everyone. For those concerned about soy, the mini quiches would still have a nice flavor if the tofu is substituted with some mashed sweet potato, or pureed cauliflower….
Vegan Bacon Cheddar Mini-Quiches
- 8″ tortillas, quartered (these made the perfect size but you could also use larger ones and cut them into smaller pieces
- Coconut oil to grease the pan (or non-stick pan)
- 1/2 package firm tofu (I used sprouted tofu)
- 1/4 of a red onion, minced (you can optionally saute it for a different flavor)
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- salt & pepper to taste (optional)
- 1/2 teaspoon turmeric
- dash cayenne pepper
- replacer for 4 eggs
- 1/2 cup Daiya cheddar cheese
- 1/2 cup Phoney Baloney’s Coconut Bacon, plus extra for garnish
Preheat the oven to 350 degrees. Quarter the tortillas. Lightly coat the inside of a mini-muffin tin with coconut oil and fit the tortillas inside, being careful not to tear them. Prebake the tortillas for 5 minutes.
Crumble the tofu into a medium bowl. Add the onion and seasonings and stir well. Stir in the Daiya cheese and the coconut bacon, and add the egg replacer last. Mix well.
Spoon the filling into the shells and bake for 12 minutes. Top with extra coconut bacon for garnish and bake for a few minutes longer.
This amount will make between 2-3 dozen appetizers.
Kelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com