Sure Fire Vegan Recipes

I wish I could say that vegan cheese is wonderful, but if I did, I would be a horrible person for misleading you into thinking that something with ingredients like coconut oil and potato starch makes for a delectable, “melts just like cheese” substitute. Sadly, as of 2025, most vegan cheese simply makes recipes worse, rather than the comforting enhancement that actual cheese promised and delivered in my former life as a vegetarian.

So this approach to a quiche avoids fake cheese altogether and instead relies on JUST Egg, a delicious store-bought wheat vegan pie crust, and a selection of yummy vegetables that are the real stars here.

JUST Egg is primarily made of the mung bean, a food staple of various Asian cultures. and has a similar nutrition profile to chicken eggs, minus the cholesterol and saturated fat. I like to think of JUST Egg as its own unique food. This helps my brain enjoy it without trying to make an exact comparison to eggs. It does not have the sulphur taste and smell of eggs, but you can add that if desired with a small amount of black salt.

Ingredients

• 12 oz JUST Egg pourable
• 2 tbsp all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt (or 1/4 salt and 1/4 black salt)
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1 cup bell pepper
• 1 cup onion
• 1 cup mushrooms
• 1 cup canned artichoke hearts
• 1/2 cup canned black olives

Instructions

1. Preheat the oven to 375 F.
2. Add the JUST Egg, flour, baking powder, salt, black pepper, and paprika to a mixing bowl and whisk until blended well.
3. Rinse the artichoke hearts and black olives thoroughly to remove excess salt.
4. Chop the veggies into smallish pieces.
5. Use a paper towel to gently squeeze out excess moisture from the artichoke hearts.
6. Toss the onion, bell pepper, and mushroom with a small amount of oil and either sautee in a pan or preferably cook in an air fryer for 8 to 10 minutes at 400 F. This will impart more flavor and also removed some of the moisture.
7. Fill the pie shell with the veggies, being careful to not overfill it.
8. Pour the liquid mixture in.
9. Bake for 40 to 60 minutes until the center of the quiche is firm with no signs of liquid. It might take a little over 60 minutes for it to properly set. If the pie crust is getting too dark you can tent it with aluminum foil. It is worth it to be patient and make sure it fully sets!
10. Let it cool for 15 to 30 minutes before cutting.