This Crustless Vegan Quiche is packed with good-for-you ingredients, is only 300 cals per slice and has a whopping 25g protein! Enjoy this for breakfast with some hot sauce and a drizzle of tahini hemp sauce for added nutrients and protein.
Preheat oven to 375 F and line a 8x8 inch pan with parchment paper, or grease with vegan butter or oil, set aside.
In a large mixing bowl add: chickpea flour, nutritional yeast, paprika, garlic powder, baking powder, salt and whisk to combine.
Add 1 ½ cups water and whisk, set aside.
Prepare your veggies, making sure to chop your potatoes small so they cook through.
Add all your prepared veggies and veg ground to the wet mixture and mix through.
Pour into baking pan and press down evenly.
Bake in the oven for 30-35 minutes or until browned on top and cooked through.
Allow to cool slightly before slicing into 4 pieces.
