RED BELL PEPPER, CARAMELIZED ONION, and HASH BROWN QUICHE

This eggless quiche gets its sweetness from the red bell peppers and onions and is ideal if you’re looking for a savory way to start the day. Of course, you could make the crust by slicing and parboiling potatoes, but why bother? Junk food by definition should be easy, and packaged hash browns crisp up just right.

» SERVES 6 «

1 medium onion, peeled and chopped

1 medium red bell pepper, seeded and sliced

1/2 teaspoon salt

3 teaspoons oil

1 (30-ounce) package hash browns

1 (16-ounce) package firm tofu, drained

1/4 cup Vegan Sour Cream (see Chapter 6)

3 tablespoons nutritional yeast

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

1. Preheat oven to 350°F. Lightly grease a 9" × 13" baking dish or 2 (8") round baking pans.

2. In a medium sauté pan over medium-high heat, sauté onions, bell peppers, and salt in oil until onion begins to turn deep golden brown, about 12 minutes. Remove from heat.

3. Press hash browns into prepared baking dish. Cover with onions and bell peppers.

4. Crumble tofu into a food processor with Vegan Sour Cream, nutritional yeast, garlic powder, salt, and pepper until very smooth.

5. Pour over onions and bell peppers, sprinkle with red pepper flakes.

6. Bake 45–50 minutes, checking periodically to make sure it doesn’t brown too soon. If that happens, cover with foil.

7. Allow to cool slightly and dig in.