So I know this isn’t a Lao recipe and I promise the real deal vegan Lao recipes are coming soon, but I couldn’t help but share this amazing spinach and mushroom quiche I made this morning.

Ingredients:

1. Olive oil
2. 1 cup of chopped spinach
3. 1/4 cup of chopped mushrooms
4. 1 clove of garlic, minced
5. 1/4 white onion, diced
6. 1/2 package of tofu
7. 1/8 cup unsweetened almond milk
8. 1/2 tablespoon cornstarch
9. 1/4 cup Daiya mozzarella shreds
10. 1/8 teaspoon turmeric
11. 1/4 teaspoon garlic powder
12. 1 teaspoon nutritional yeast
13. 1/2 teaspoon of Rosemary
14. Dash of cayenne pepper
15. Dash of S&P

Makes about 5 mini quiche

Prep time: 15 minutes

Cook time: 35 minutes

Directions:

1. Preheat over to 375 degrees. Slighty oil a muffin tin and set aside. In a medium saucepan sauté the onion until translucent. Mix in the garlic and cook for an additional 30 seconds. Add the mushrooms and cook for 5-7 minutes. Add Rosemary and cook for 1-2 minutes. Remove from heat and set aside.

2. In a food processor, combine the tofu, almond milk, cornstarch, turmeric, garlic powder, nutritional yeast, cayenne, and s&p. Puree until soft and creamy. Add a dash of water or more almond milk if needed. Season to taste.

3. Transfer the tofu mixture into the saucepan with the cooked mushrooms and onions. Add the spinach and mix together. Scoop into muffin tin.

4. Cook for 35 minutes. It should be golden brown at the top.

5. Remove from the oven. Serve warm or cold with a side salad.

Vegan LAOve is ready to bring the world delicious vegan Lao recipes! The last couple of months were spent developing exquisite and intricate dishes such as Tom Yum Tofu, Pad Prig Khing, Papaya Salad, Veg Rolls, and much more!

While you’re patiently waiting for me to upload some recipes…why don’t you watch an old video of “Cooking With Sharon”“, to remind you of what awaits!