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Soyrizo & Black Bean Quiche with Cornmeal Crust

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To quote the famous yet fictional philosopher Ferris Bueller:


Life moves pretty fast and if you don’t stop and look around every once in awhile – you might miss it.


So when I realize that it’s already the second week of 2013* and that we’re less than a month away from our book release… well I freak out. I know I’m always talking about how busy I am but really this has been such an amazing time. Last weekend I had the fantastic opportunity to work with the incredibly talented food photographer Vanessa Rees again. About a year ago, Vanessa took the authors portraits you might have seen in the promotion of our upcoming book and well – on this blog. You probably know her from her work with VegNews Magazine and her work on Isa Chandra Moskowitz’s new book. Well, last weekend I took over her kitchen and she took photos for our upcoming VegNews feature. It wasn’t just a lot of fun but it was a real treat to see her take my recipes and turn them into the most beautiful photos. I’m just sorry you’re going to have to wait till March to see them!


vegtimesBut that’s not the only exciting news from the weekend! Some of you may have seen the 4 page feature on Betty Goes Vegan that’s in Vegetarian Times latest issue (Jan/Feb 2013). Honestly, I teared up in the middle of Whole Foods when I saw it. It still seems a little like a dream… I barely remember buying a copy  and had to go back for my gloves that I left on the magazine rack. There’s also been doctor appointments and writing the next book and working on this site (still polishing). I leveled up our tumblr – well our cat Aggie’s tumblr and got kinda lost in the world of mini-blogs for longer than I planned. We’ve also started swimming again. And then there was my Downton Abbey marathon during my recent Chocolate Souffle recipe testing. When things get all stacked up like this, I make quiches.


 We made this recipe out of leftover ingredients from a soyrizo taco night while I was writing. It was an unexpected treasure we stumbled across and fell in love with. The crust can be a little crumbly so you might want to replace it with the crust in our  Quiche Lorriane recipe if that’s going to bother you.

Honestly quiches super easy to make and diversify so we never get sick of them. There’s leftovers to make meals quick and are convenient for taking into work. Yes, vegan quiches might be the perfect dish for when you don’t have time to look around but wish you did**.


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Vegan Soyrizo & Black Bean Quiche with Cornmeal Crust


2 cups Cornmeal
2 2/3 cup Flour
2 teaspoon Sea Salt
1 1/3 cup Vegetables Shortening
3/4 cup Water
1/2 cup Nutritional Yeast
2 teaspoons Chili Powder
1 teaspoon Cayenne Pepper



1 8oz package Extra Firm Tofu
2 tablespoons Daiya Vegan Cheddar Cheese, shredded (you’ll need a bit more to sprinkle over top)
1 tablespoon Soy Coffee Creamer
2 tablespoon Nutritional Yeast
1 tablespoon Cornstarch
1/2 teaspoon Onion Powder
1 teaspoon Oregano
1 teaspoon Chili Powder
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Cumin
1/4 teaspoon Turmeric
2 teaspoons Bragg’s Liquid Amino Acids
1/4 teaspoon Paprika
1 tablespoon Olive Oil
1 cup Vegan Soyrizo
1/2 cup Black Beans, drained and rinsed
2 tablespoons Fresh Cilantro, chopped
Salsa, Guacamole and sliced Black Olives to put on top

Heat oven to 425.

Mix the ingredients for your crust in a mixing bowl until it makes small pebbles. Press your crust into a quiche dish making an even layer that goes up the sides. Put in the oven to bake until it’s a light brown. It should take no more than 5 minutes tops.

In America’s favorite food processor, blend all your filling ingredients except Soyrizo, Black Beans and Cilantro. Blend until smooth and spices are mixed in. Move your filling to a large mixing bowl and mix in Soyrizo, Black Beans and Cilantro using a large spoon.

Pour your filling into your crust and use a rubber spatula to press the filling into an even layer. Make sure there are no cracks, peaks or spaces between the filling and the crust. Sprinkle about 1-2 tablespoons of Vegan Cheese over the top. Put in the oven to bake for 10 minutes. Then reduce heat to 325 and bake your quiche for another 30 minutes.

Serve warm with Salsa, Guacamole and Sliced Black Olives on top.

*Which let’s be honest still sounds like a space date to me.

**This scene has always punched me the feelings. Lately it also kicks me in the shin.

1 thought on “Soyrizo & Black Bean Quiche with Cornmeal Crust”

  • Perfect! I was wandering around looking for inspiration for what to make for dinner tonight. This will do just fine, and doesn’t require a trip to the market. Score! I work 12 hour overnight shifts, and having really fabulous food (and plenty of it) goes a long way towards keeping the energy going all night long. I might even leave a bit at home for the man to eat as well. I’m just that kind of girl 🙂 Thanks for sharing this!

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