Italian Veggie Vegan Mini Quiche

This time of year, fun and warm appetizers are great for get togethers or even a comfy movie night! Try these healthy Italian vegan quiches any time, anywhere this fall and into the holidays!

• 2 cups grated cauliflower (about 1 head of cauliflower, grated using a food processor or cheese grater by hand until rice-like or thinner)
• 1/2 of a white or yellow onion, finely minced
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon rosemary
• 3-5 large basil leaves, finely chopped
• 1- 1 1/2 teaspoon garlic powder
• 1 tablespoon coconut oil
• 1 tablespoon nutritional yeast
• 2 tablespoon tomato paste
• 1 egg replacer, mixed
• 1/2 cup firm tofu
• 1/2 cup white navy beans, cannelini beans or northern beans
• Salt and pepper, to taste
• Crushed red pepper, to taste (optional)
• 6 cherry tomatoes, sliced

1. Pre-heat your oven to 450 F.
2. Spray your mini muffin tin with a healthy cooking oil.
3. In a hot frying pan stir-fry the cauliflower and onions until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients, except sliced tomatoes, into your food processor and blend until smooth.
5. In a bowl combine both the cauliflower and onions and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press down evenly and firmly to make sure they stick together.
7. Top each well with a tomato slice, pressing down into the mixture to bake in.
8. Place in your oven and bake for 30-35 minutes.
9. Remove from the oven and let set until cool in the pan for 5 – 10 minutes before removing.
10. Serve with marinara sauce or bruschetta. Enjoy!