• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

I LOVE VEGAN

Your Guide to Living a Healthy, Balanced, & Compassionate Life! I Love Vegan features 180+ delicious vegan recipes designed to suit a variety of needs.

  • Start Here
  • Vegan Resources
    • Vegan FAQ
    • The Basics of Veganism
    • Benefits of a Vegan Lifestyle
    • Nutrition on a Vegan Diet
    • Transitioning to Veganism
    • Cheese Lover’s Guide to Going Vegan
    • Building a Vegan Grocery List
    • A Guide to Ingredient Lists
    • Vegan Lifestyle on a Budget
    • Cooking Tips & Basic Supplies
  • Blog
    • Recipes
    • Grocery Posts
    • Garden of Vegan
    • Monthly Recaps
    • Product Reviews
    • Meal Prep
  • About
    • About + Contact
    • Let’s Work Together!
    • Vegan Food Photography
    • Our Philosophy
  • Recipes
    • The Vegan Recipe Index
  • Breakfast
  • Lunch & Dinner
  • Desserts
  • Sides
  • Soups
  • Salads
  • Holiday
You are here: Home / Blog / Vegan Spinach & Mushroom Mini Quiches

Vegan Spinach & Mushroom Mini Quiches

Share on Yummly
Yummly
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Tumblr
Tumblr
Share on Reddit
Reddit
Email this to someone
email

Vegan Spinach & Mushroom Mini Quiches | Step-by-step recipe for vegan, gluten free, and nut free (optional) quiches. This a nutritious all-in-one meal that can be served any time of day! | ilovevegan.com

On Sunday afternoon I realized that Easter was only a week away. It completely snuck up on me! (To be fair, most holidays seem to do that to me.) Luckily I’d been working to perfect this recipe for the last couple of weeks, so it seems meant to be that it happened to be ready just in time for Easter!

These Mini Spinach & Mushroom Quiches are the perfect vegan dish for your Easter brunch. To make things super easy this weekend you can even make them ahead of time and reheat them on Easter morning. Since quiche is sort of a mini meal all by itself I’d suggest serving it with a nice fresh fruit salad, but it would also be a great dish to have as part of a larger brunch buffet.

Before going vegan, quiche was one of my favourite foods. To be honest, I feel kind of silly for not trying a veganized version earlier because it really is so good. I think I’ve made it about 5 or 6 times in the last 2 weeks and somehow I’m still not sick of quiche. I’ve tried changing it up a couple of times by using different vegetable combinations, usually mixing and matching spinach, mushrooms, roma tomatoes, broccoli, asparagus, and red bell pepper. I’ve loved every combination so far!

One thing I really love about this recipe is the crust. I absolutely hate making pastry crust (perhaps that’s why I haven’t made vegan quiche yet!) Luckily, this crust is super easy to make, and takes less than 20 minutes from start to finish! Not only is it simple. gluten free, and full of healthy ingredients, it’s also really really delicious. The walnuts, pumpkin seeds, and buckwheat give it a lovely richness while a few dried herbs really make the flavour pop. Since I have been eating rather a lot of quiche in the last week, I decided to try a lighter version of the crust too. You can find the necessary recipe alterations for that version at the bottom of this post.

While these directions are for mini quiches, I’ve also made the recipe a couple of times using a 9″ pie plate with great results. These quiches are gluten free, low sugar, no sugar added, and can easily be made nut free too.

Vegan Spinach & Mushroom Mini Quiches | Step-by-step recipe for vegan, gluten free, and nut free (optional) quiches. This a nutritious all-in-one meal that can be served any time of day! | ilovevegan.com

Healthy ingredients for a healthy vegan quiche! Spices, flax seeds, walnuts, pumpkin seeds, buckwheat groats, nutritional yeast, coconut oil, garlic, roma tomatoes, oats, red onion, mushrooms, dill, Daiya cheddar, tofu, and spinach.

What You’ll Need

For the crust:
  • 1/4 cup (60 ml) pumpkin seeds
  • 1/4 cup (60 ml) walnuts
  • 1/4 cup (60 ml) raw buckwheat groats (or toasted groats for an earthier flavour)
  • 1/4 cup (60 ml) oats
  • 1 tbsp (15 ml) ground flax seed
  • 1/2 tsp (2.5 ml) dried oregano
  • 1/2 tsp (2.5 ml) dried thyme
  • 1/2 tsp (2.5 ml)  salt
  • 1/2 tbsp (7.5 ml) coconut oil, melted
  • 2+ tbsp (30+ ml) water
For the filling:
  • 1 12 oz (350g) block firm or extra-firm tofu, pressed
  • 1-2 tbsp (15-30 ml) unsweetened almond milk (or other unsweetened non-dairy milk)
  • 5 tbsp (15 ml)  nutritional yeast
  • 2-4 tbsp (30 ml-60ml) fresh dill
  • 1 tbsp (15 ml) ground flax seed
  • 1/4 tsp (1.25 ml) oregano
  • 3/4 + 1/4 tsp (3.75 ml + 1.25 ml) salt
  • black pepper, to taste
  • 1 tbsp (15 ml) coconut oil
  • 2 cups (500 ml) sliced mushrooms (equal to one 7 oz (200g) package or 14 small-medium sized mushrooms)
  • 1/4 cup (6o ml)  red onion, finely chopped (about 1/4 large onion)
  • 3 cloves garlic, minced
  • 1 roma tomato, diced, with seeds removed (or sub with 1/4 cup finely diced red bell pepper)
  • 2 cups (500 ml) chopped baby spinach, with stems removed
  • 1/4 cup (60 ml) Daiya Cheddar Style Shreds (optional but recommended!)

Supplies: Food processor, measuring cups & spoons, mixing bowls, spatula/wooden spoon, chef’s knife, cutting board,  large skillet, and 12 cup muffin tin (or 8″ pie plate for 1 large quiche)

Dietary Requirements: Gluten free, nut free option, no sugar added, and low sugar.

Directions

Preheat your oven to bake at 350°F. Gather all of your ingredients and supplies.

Making the crust

In a food processor, combine the pumpkin seeds, walnuts, buckwheat groats, oats, ground flax seed, oregano, thyme, and salt and pulse until you have a coarse flour. Empty into a mixing bowl and add the melted coconut oil and 1 tbsp of water. Mix well until the liquids are completely incorporated into your crust mixture. Test the dough my squeezing some in your palm, if the dough doesn’t stick together easily when pinched, add another 1/2 tbsp of water. Continue adding water in 1/2 tbsp increments until the mixture sticks together when squeezed. You should only have to add 1-3 tbsp of water total, after that be careful not to over-do it.

Vegan Spinach & Mushroom Mini Quiches | Step-by-step recipe for vegan, gluten free, and nut free (optional) quiches. This a nutritious all-in-one meal that can be served any time of day! | ilovevegan.com

Ground oats, buckwheat groats, pumpkin seeds, walnuts, and ground flax seed make up the bulk of the crust for this gluten free quiche.

Fill a 12 cup muffin tin evenly with crust mixture (about 1.5 tbsp per cup) and press firmly into each cup, building it up slightly at the sides. I used a small jam jar to press the mixture evenly into the tins, I found it a lot easier (and less messy) than using my hands. Make sure the mixture is nice and compact to ensure that your crusts stay intact! Bake the crusts for 10 minutes in your preheated 350°F oven.

Vegan Spinach & Mushroom Mini Quiches | Step-by-step recipe for vegan, gluten free, and nut free (optional) quiches. This a nutritious all-in-one meal that can be served any time of day! | ilovevegan.com

Firmly press the dough into the muffin tins. Use your fingers to press in the dough or a flat round object like a jam jar that fits into your muffin tin.

Making The Filling

While the crust is baking, you can get to work prepping your vegetables for the filling. Thinly slice your mushrooms, take care not to make them too thin or they’ll just turn to mush when you cook them. Remove the seeds from your roma tomato before dicing it into even pieces, again making sure not to chop it too fine or it will disintegrate completely when you cook it. Finely dice your onion. Gently pinch the ends of the stems off of each spinach leaf, the quiche will have a nicer texture this way. Coarsely chop the spinach. Mince your garlic cloves, and your vegetables are all ready for you to start cooking!

Vegan Spinach & Mushroom Mini Quiches | Step-by-step recipe for vegan, gluten free, and nut free (optional) quiches. This a nutritious all-in-one meal that can be served any time of day! | ilovevegan.com

Have all of your fresh ingredients washed, prepped, and ready to go before you begin cooking for the filling. Sliced mushrooms, chopped spinach, finely diced red onion, minced garlic, and diced tomato.

Prepare the filling by combining the tofu (broken into 4-6 big chunks), nutritional yeast, dill, ground flax seed, oregano,  3/4 tsp of salt, and pepper (to taste) in your food processor. Process until the tofu resembles curds and the ingredients are well combined. Scrape down the sides of your processor with a spatula as needed. If the mixture doesn’t clump together (like in the second picture below) add 1 tbsp of unsweetened almond milk and continue processing. Err on the side of caution and add less liquid rather than more as the mixture will pick up some more moisture from the cooked vegetables. If you do happen to accidentally add too much liquid, try adding 1 extra tablespoon of ground flax, depending on how much liquid you’ve added, it might be enough to help the mixture firm up.

Vegan Spinach & Mushroom Mini Quiches | Step-by-step recipe for vegan, gluten free, and nut free (optional) quiches. This a nutritious all-in-one meal that can be served any time of day! | ilovevegan.com

Add the pressed tofu, nutritional yeast, dill, Daiya, oregano, salt and pepper to your food processor. Process until smooth, adding a splash of almond milk if necessary.

Make sure you’ve prepped all of your vegetables before getting started with the cooking process. Begin by heating 1 tbsp of coconut oil over medium heat. Add the onions and garlic and sauté for 1-2 minutes, or until the onion appear translucent but not browned. Add the mushrooms and tomatoes, season with 1/4 tsp of salt, and cook until most of the water has evaporated, approximately 7-8 minutes. Add the spinach and cook for 1 minute or until it wilts.

Gently fold the cooked vegetables into the tofu filling mixture, mix until the ingredients are completely incorporated.

Vegan Spinach & Mushroom Mini Quiches | Step-by-step recipe for vegan, gluten free, and nut free (optional) quiches. This a nutritious all-in-one meal that can be served any time of day! | ilovevegan.com

Gently mixing the cooked vegetables into the filling mixture.

Spoon the filling evenly into the pre-baked crusts, about 2 tbsp of filling per quiche. Gently smooth and flatten the mixture using the back of a spoon. If you desire, top some or all of the quiches with a little pinch of Daiya shreds before baking. If you have an oven that tends to over brown the bottoms of baked goods, double up your muffin tin or put it on a cookie sheet instead of straight on the racks. Bake on the middle rack for 13-17 minutes – until the tops are golden and the quiche is firm to the touch. In my experience, 15 minutes is perfect.

Vegan Spinach & Mushroom Mini Quiches | Step-by-step recipe for vegan, gluten free, and nut free (optional) quiches. This a nutritious all-in-one meal that can be served any time of day! | ilovevegan.com

Use a measuring spoon to scoop heaping tablespoonfuls of filling into your crusts. Use the back of a spoon to flatten the tops. Add a pinch of Daiya on top for extra “cheesy” flavour.

Notes on Substitutions:

For a nut free crust: Omit the walnuts and replace with pumpkin seeds.

For a lighter crust use these amounts for the first 4 ingredients:

  • 1/8 cup pumpkin seeds
  • 1/8 cup walnuts
  • 1/4 cup raw buckwheat groats
  • 1/2 cup oats

Feel free to experiment with different vegetables in this quiche. I’d steer clear of high moisture vegetable like zucchini or fresh tomatoes. Every time I’ve made this recipe I’ve used spinach and mushrooms, I find them both to be a really lovely component to this recipe. Some substitutions I’ve enjoyed:

  • Substitute the roma tomato for 1/3 cup of finely diced red bell pepper
  • Decrease the amount of spinach to 1 cup and add 1 cup of finely diced broccoli florets or 1 cup chopped asparagus (add at the same time as the mushrooms.)

Storage & Reheating:

Store refrigerated in an airtight container for up to 5 days. To reheat leftovers, simply microwave for about 45 seconds or place on a baking sheet and oven bake for 10-15 minutes at 350°F.

2 votes

Print

Vegan Spinach & Mushrooms Mini Quiches

Prep 30 mins

Cook 30 mins

Total 60 mins

Author Brittany | i love vegan

Yield 12

Spinach & Mushroom Mini Quiches - the perfect addition to your Easter brunch! Vegan, gluten free, and with a nut free option, these quiches are a nutritious all-in-one meal that can be served any time of day. This recipe can also be made ahead of time for convenient grab & go meals!

Ingredients

For the Crust:

  • 1/4 cup (60 ml) pumpkin seeds
  • 1/4 cup (60 ml) walnuts
  • 1/4 cup (60 ml) raw buckwheat groats (or toasted groats for an earthier flavour)
  • 1/4 cup (60 ml) oats
  • 1 tbsp (15 ml) ground flax seed
  • 1/2 tsp (2.5 ml) dried oregano
  • 1/2 tsp (2.5 ml) dried thyme
  • 1/2 tsp (2.5 ml) salt
  • 1/2 tbsp (7.5 ml) coconut oil, melted
  • 2+ tbsp (30+ ml) water

For the Filling:

  • 1 12 oz (350g) block firm or extra-firm tofu, pressed
  • 1-2 tbsp (15-30 ml) unsweetened almond milk (or other unsweetened non-dairy milk)
  • 5 tbsp (15 ml) nutritional yeast
  • 2-4 tbsp (30 ml-60ml) fresh dill
  • 1 tbsp (15 ml) ground flax seed
  • 1/4 tsp (1.25 ml) oregano
  • 3/4 + 1/4 tsp (3.75 ml + 1.25 ml) salt
  • black pepper, to taste
  • 1 tbsp (15 ml) coconut oil
  • 2 cups (500 ml) sliced mushrooms (equal to one 7 oz (200g) package or 14 small-medium sized mushrooms)
  • 1/4 cup (6o ml) red onion, finely chopped (about 1/4 large onion)
  • 3 cloves garlic, minced
  • 1 roma tomato, diced, with seeds removed (or sub with 1/4 cup finely diced red bell pepper)
  • 2 cups (500 ml) chopped baby spinach, with stems removed
  • 1/4 cup (60 ml) Daiya Cheddar Style Shreds (optional but recommended!)

Instructions

  1. Preheat your oven to bake at 350°F. Gather all of your ingredients and supplies.

Making the crust:

  1. In a food processor, combine the pumpkin seeds, walnuts, buckwheat groats, oats, ground flax seed, oregano, thyme, and salt and pulse until you have a coarse flour.
  2. Empty into a mixing bowl and add the melted coconut oil and 1 tbsp of water. Mix well until the liquids are completely incorporated into your crust mixture. Test the dough my squeezing some in your palm, if the dough doesn't stick together easily when pinched, add another 1/2 tbsp of water. Continue adding water in 1/2 tbsp increments until the mixture sticks together when squeezed. You should only have to add 1-3 tbsp of water total, after that be careful not to over-do it.
  3. Fill a 12 cup muffin tin evenly with crust mixture (about 1.5 tbsp per cup) and press firmly into each cup, building it up slightly at the sides. I used a small jam jar to press the mixture evenly into the tins, I found it a lot easier (and less messy) than using my hands. Make sure the mixture is nice and compact to ensure that your crusts stay intact!
  4. Bake the crusts for 10 minutes in your preheated 350°F oven.

Making The Filling:

  1. While the crust is baking, you can get to work prepping your vegetables for the filling. Thinly slice your mushrooms, take care not to make them too thin or they'll just turn to mush when you cook them. Remove the seeds from your roma tomato before dicing it into even pieces, again making sure not to chop it too fine or it will disintegrate completely when you cook it. Finely dice your onion. Gently pinch the ends of the stems off of each spinach leaf, the quiche will have a nicer texture this way. Coarsely chop the spinach. Mince your garlic cloves, and your vegetables are all ready for you to start cooking!
  2. Prepare the filling by combining the tofu (broken into 4-6 big chunks), nutritional yeast, dill, ground flax seed, oregano, 3/4 tsp of salt, and pepper (to taste) in your food processor. Process until the tofu resembles curds and the ingredients are well combined. Scrape down the sides of your processor with a spatula as needed. If the mixture doesn't clump together (like in the second picture below) add 1 tbsp of unsweetened almond milk and continue processing. Err on the side of caution and add less liquid rather than more as the mixture will pick up some more moisture from the cooked vegetables. If you do happen to accidentally add too much liquid, try adding 1 extra tablespoon of ground flax, depending on how much liquid you've added, it might be enough to help the mixture firm up.
  3. Make sure you've prepped all of your vegetables before getting started with the cooking process. Begin by heating 1 tbsp of coconut oil over medium heat. Add the onions and garlic and sauté for 1-2 minutes, or until the onion appear translucent but not browned. Add the mushrooms and tomatoes, season with 1/4 tsp of salt, and cook until most of the water has evaporated, approximately 7-8 minutes. Add the spinach and cook for 1 minute or until it wilts.
  4. Gently fold the cooked vegetables into the tofu filling mixture, mix until the ingredients are completely incorporated.
  5. Spoon the filling evenly into the pre-baked crusts, about 2 tbsp of filling per quiche. Gently smooth and flatten the mixture using the back of a spoon. If you desire, top some or all of the quiches with a little pinch of Daiya shreds before baking. If you have an oven that tends to over brown the bottoms of baked goods, double up your muffin tin or put it on a cookie sheet instead of straight on the racks.
  6. Bake on the middle rack for 13-17 minutes - until the tops are golden and the quiche is firm to the touch. In my experience, 15 minutes is perfect.

Notes

For a nut free crust: Omit the walnuts and replace with pumpkin seeds.For a lighter crust use these amounts for the first 4 ingredients: 1/8 cup pumpkin seeds, 1/8 cup walnuts, 1/4 cup raw buckwheat groats, 1/2 cup oats. All other ingredients can be left as is.Feel free to experiment with different vegetables in this quiche. I'd steer clear of high moisture vegetable like zucchini or fresh tomatoes. Every time I've made this recipe I've used spinach and mushrooms, I find them both to be a really lovely component to this recipe. Some variations I've enjoyed are: Substituting the roma tomato for 1/3 cup of finely diced red bell pepper. Decreasing the amount of spinach to 1 cup and adding 1 cup of finely diced broccoli florets or 1 cup chopped asparagus (add at the same time as the mushrooms.)

Courses Breakfast, Lunch & Dinner, Snack, Appetizer, Brunch

Cuisine Vegan, Gluten-Free, Nut-Free optional

Nutrition Facts

Serving Size 6

Amount Per Serving

Calories 259

% Daily Value

Total Fat 15 g

23%

Saturated Fat 5 g

25%

Unsaturated Fat 9 g

Cholesterol 5 mg

2%

Sodium 446 mg

19%

Total Carbohydrates 21 g

7%

Dietary Fiber 7 g

28%

Sugars 2 g

Protein 16 g

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Share on Yummly
Yummly
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Tumblr
Tumblr
Share on Reddit
Reddit
Email this to someone
email

Related Posts and Recipes:

Filed Under: Blog, Breakfast, Lunch & Dinner, Main Courses, Recipes, Savoury, Snacks, Tofu & Legumes Tagged With: Recipes

« Green Protein Power Breakfast Smoothie
Groceries 04/23/14 – Includes prices + My flexible menu for the week + Shopping FAQ »

Reader Interactions

Comments

  1. Amy Longworth

    November 23, 2016 at 3:47 pm

    Hi! These sound amazing, I was just wondering if you could freeze them?
    Thanks!
    Amy

    Reply
    • Brittany

      November 23, 2016 at 8:56 pm

      I haven’t tried freezing these yet but I think they would freeze quite well. But to be honest, I find it reeeally hard to make this recipe last very long. It’s really good!

      Reply
  2. Zoe Blarowski

    March 8, 2017 at 11:28 am

    Hi, I’m a writer with Care2.com and I’d love to include a link to this recipe in one of my articles. Is it alright if I also use one of your photos of the recipe? Thanks!

    Reply
    • Brittany

      March 8, 2017 at 2:39 pm

      Hi Zoe! Yes, feel free to include a link to the recipe and 1 image. Thanks!

      Reply
      • Zoe Blarowski

        March 11, 2017 at 3:47 pm

        Great, thanks Brittany!

        Reply
  3. David

    July 9, 2017 at 9:27 am

    Good that you used metric for measurements — except for the oven temperature. I need to know it in Celsius otherwise recipe is no good for me. Most of the world does not use Fahrenheit.

    Reply
    • Brittany

      July 10, 2017 at 2:22 pm

      Thanks David! I’ve noted your comments for all my future recipes, thanks for taking the time to comment. I really appreciate it!

      Reply
  4. CM

    March 24, 2018 at 12:05 pm

    Mmmm…love quiche. Thanks for the vegan recipe ILV people🌱

    Reply
  5. Cheryl

    March 24, 2018 at 12:22 pm

    Oh, just wanted to add that the ILV recipe for a basic pie crust might be delicious for this quiche too.

    Reply
  6. Pongodhall

    October 7, 2018 at 5:28 am

    Your crust ideas are amazing, I won’t use the tofu but I’ll do the veg. With a chickpea flour mix and make it ok for me. I just can’t resist having a go.

    Reply
    • Brittany

      October 7, 2018 at 10:08 am

      Thanks so much! I love the crust on this quiche, it’s so good!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar


Welcome! We're Brittany and William!

I Love Vegan is a vegan lifestyle blog focusing on delicious, wholesome, and homestyle recipes.

New here? Visit our Start Here page.
Head to our Recipe Index to get cooking, or dive into our Vegan Resources to learn about veganism!


  Search ↓  

SIGN UP FOR EMAIL UPDATES

  • random image
  • Footer

    • Happy Valentine's Day! 🍫❤️ Celebrate with a big ol' stack of Vegan Chocolate Chip Pancakes (made with love ♥ using @caminoamigos' NEW semi-sweet mini chocolate chips!) Get the recipe → https://www.ilovevegan.com/vegan-chocolate-chip-pancakes/

#ad #vegan #vegetarian #veganfood #iloveveganblog #ilovevegan #valentinesday #recipe #veganpancakes #pancakes
    • Warm up with a bowl of this spicy + creamy red coconut curry soup complete with fresh toppings and crispy tofu. 😍

Get the recipe → https://www.ilovevegan.com/creamy-red-coconut-curry-soup/

#vegan #vegetarian #veganfood #iloveveganblog #ilovevegan #recipe
    • It's #NationalHotChocolateDay! Celebrate with a decadently creamy, extra-chocolatey caffé mocha made with non-dairy milk. ☕️🍫 Leave out the espresso for a proper vegan hot chocolate.

Get the recipe → https://www.ilovevegan.com/vegan-caffe-mocha/

#vegan #vegetarian #veganfood #veganhotchocolate #iloveveganblog #ilovevegan #valentinesday #recipe
    • 💝 Valentine’s Day is right around the corner so naturally you're going to need an impressive, ultra decadent, super rich dessert for the occasion. Classic fudgy walnut brownies fit the bill, don’t you think?

Get the recipe → https://www.ilovevegan.com/fudgy-vegan-walnut-brownies/

#vegan #vegetarian #veganfood #veganbrownies #aquafaba #iloveveganblog #ilovevegan #valentinesday #recipe
@coconutbliss
    • New post! Vegan Breakfast Tostadas 🌽🍅 made with @LittlePotatoCo’s  Microwave-Ready Creamer potatoes.

Get the recipe (link in bio) → https://www.ilovevegan.com/vegan-breakfast-tostadas/

Made with a mix of Creamer potatoes, black beans, and scrambled tofu, these vegan tostadas are a satisfying breakfast you’ll look forward to. Top them with fresh toppings like creamy avocado, juicy tomatoes, onion, cilantro, and hot sauce for a bright and flavourful start to your day.

#AD #vegan #vegetarian #veganfood #Littlepotatoes #Creamerpotatoes #veganbreakfast #iloveveganblog #ilovevegan
    • New post! Vegan Loaded Smashed Potatoes 🌱🍴 #ad

Get the recipe → https://www.ilovevegan.com/vegan-loaded-smashed-potatoes/ (link in bio!) These loaded vegan smashed potatoes come together with 5 key components: • @littlepotatoco Little potatoes, smashed and baked to crispy perfection • homemade vegan sour cream • smoky crumbled tempeh bacon • vegan cheese shreds • and fresh chives or green onion

Serve these loaded vegan smashed potatoes as a side dish, a messy-but-delicious main, or as fun and festive little appetizers.

#Littlepotatoes #Creamerpotatoes #LittlePotatoCo #vegan #vegetarian #veganfood #veganrecipes #whatveganseat #veganfoodshare
    • Breakfast Banana Split Parfaits 🍌🍓🍍🍫 Made with bananas, dairy-free vanilla yogurt, lightly sweetened strawberries, pineapple, homemade vegan chocolate syrup, and @Envirokidz Amazon Flakes for crunch. #ad 
Get the recipe → https://www.naturespath.com/en-ca/recipes/vegan-breakfast-banana-split-parfaits/

#envirokidz #vegan #vegetarian #veganfood #veganrecipes #whatveganseat #veganfoodshare

    Hi! We’re Brittany and William!

         We're a young married couple living in Alberta, Canada. We created I Love Vegan because we’re both passionate about promoting veganism and healthy, balanced lifestyles. Oh yeah, and we love to eat! Don't want to miss a single recipe? Sign up for our email updates! More about us →

    Recent Posts

    Vegan Mediterranean Bowl on a marble countertop.
    Stack of vegan chocolate chip pancakes topped with sliced bananas.
    Vegan breakfast tostadas topped with avocado, hot sauce, tomtatoes, and cilantro.
    Smashed potatoes loaded with vegan sour cream, vegan cheese, tempeh bacon and chives.
    Basil Tofu "Ricotta" Stuffed Shells on a marble countertop.

    Copyright © 2019 · I LOVE VEGAN