This weekend, my mother-in-law invited us to brunch and I volunteered to bring a dish to share. Meals can be a little tricky with my family because my mother-in-law and I are vegan and my brother-in-law is gluten-free. Needless to say, I wasn’t quite sure what to bring, so I turned to my Pinterest boards for inspiration.
These vegan quiche cupcakes that I pinned a while back seemed like the perfect thing: vegan, gluten-free, and totally adorable. I decided to make mine with shallots, red bell pepper, mushrooms, and spinach. For the spice blend, I relied on my favorite tofu scramble spices: cumin, turmeric, and thyme. To finish it all off, I pureed avocado with lemon juice to make an avocado “frosting.”
These were a huge hit at the brunch. Plus, they were easy to make and easy to transport! When I arrived at my mother-in-law’s, I popped them back in the oven at 350 degrees for an extra 10 minutes to heat them up and crisp the outsides a bit more. You could even make these the day before, refrigerate them overnight, and then reheat them before serving.
- 2 16-oz. pkgs. extra firm tofu
1/4 cup water
- 4 tsp. cumin
- 1 tsp. turmeric
- 2 tsp. thyme
- 1 tsp. salt
2 tbsp. olive oil
- 1 shallot, minced
- 1 red bell pepper
- 8 oz. mushrooms, chopped
- 6 oz. spinach, coarsely chopped
1/2 cup nutritional yeast
2 medium avocados
- 2 tbsp. lemon juice
- Preheat the oven to 350 degrees.
- Drain and press the tofu. Allow the tofu to press for about 15 minutes while you prep the veggies.
- Prepare the spice blend by mixing the cumin, turmeric, thyme, and salt into the ¼ cup of water and set aside.
- Saute the minced shallots over medium high heat for about a minute. Add the red bell pepper and saute for about 4 minutes. Add the mushrooms and cook until softened, about 5 more minutes.
- Add the spice blend to the pan and stir to coat while the water evaporates.
- Add the spinach and cook until wilted. Remove from heat and set aside while you prepare the tofu.
- In a blender, puree the tofu until smooth. Then, add the pureed tofu and nutritional yeast to the pan with the veggies in it. Use a wooden spoon and stir until well combined.
- Coat a cupcake tin with a thin layer of nonstick cooking spray and then pour the mixture into the cupcake tins.
- Bake for 35 minutes, until the cupcakes are lightly browned. Remove from the oven and once cool enough to handle, transfer to a drying rack or place on top of a paper towel to absorb any extra moisture.
- The last step is to make the avocado "frosting." Puree the avocado and lemon juice in a blender or food processor. Then, top each cupcake with the "frosting" and serve!
First step is to chop your veggies. I chose to use spinach, red bell pepper, mushrooms, and minced shallot, but you can really use any veggies that you like!
Once they cool enough to handle, transfer them to a drying rack or place on top of a paper towel to keep them from getting soggy. If you want to crisp them up a bit more, place them on a regular baking pan and cook for another 10 minutes at 350 degrees.