Quejo’s pie crusts are GF, yeast free, and vegan with neither lard nor shortening. They do not easily crumble or fall apart and yet they are crispy and flaky at the same time. Like all of our other products, they are made with wholesome natural ingredients. This creation is so marvellous that we have then created our own pies to sell: Non-dairy Pumpkin Pie and Vegan Fresh Apple Pies. More sweet and savory pies are on our new products development plan in the near future. These will include Chicken Pot Pies, Quiches...etc.
The following is a recipe for a Quejo’s Vegan Tofu Quiche (adopted from Sunrise Tofu Recipes)
2 Quejo’s Vegan Pie Crusts,
454 g (1 pkg) Sunrise medium firm tofu,
¼ cup Sunrise unsweetened soy beverage,
1 Tbsp Olive Oil,
1 cup chopped mushrooms,
1 clove minced garlic,
1 cup diced red bell peppers
1 cup of broccoli cut into small florets,
1 tsp of minced fresh rosemary,
Black pepper and salt to taste,
1 Tbsp of Tapioca flour, and
¼ tsp tumeric, ¼ tsp Onion powder.
Defrost Quejo’s pie crusts for about 10 mins. Punch in some holes with a fork. Bake in a preheated oven at 350°F for about 15 minutes. Take out to cool down
Heat oil in a large pan. Saute garlic, bell peppers, mushrooms and broccoli over medium heat until the mushrooms just begin to exude juice. Remove from heat. Place remaining ingredients into a food processor or blender. Process until mixture is smooth. Mix tofu mixture in with the sautéed vegetables. Spoon equally into the 2 pie crusts . Bake in preheated (350°F) oven until tops are golden brown and a knife comes out clean (25-35 minutes).Remove from oven and let cool for 10 minutes.