Mushroom and Pepper Mini Quiches

Ingredients:

1. 2 tsp olive oil
2. 2 cups fresh mushrooms (or 4 oz can)
3. ½ cup chopped red bell pepper (or 2 oz can pimentos)
4. ½ cup chopped green bell pepper
5. 1 cup chopped onion
6. 2 cloves garlic, minced
7. 1 ½ tsp tahini
8. 24 oz firm tofu, rinsed, drained, and crumbled
9. 2 Tbsps nutritional yeast
10. 1 Tbsp chicken-style seasoning
11. 1 tsp salt
12. 1 tomato, diced for garnish (optional)

Directions:

1. Preheat oven to 375. Heat oil in a medium skillet and sauté veggies and garlic for 5 minutes.
2. Add tahini and mix well.
3. Remove from the heat.
4. Combine the remaining ingredients in a large bowl and mix in cooked veggies.
5. Fill each cup of a mini muffin tin with 2 tbsps of the mixture and press down and pack ingredients.
6. Bake for 25 minutes or until edges are golden brown. Garnish with tomatoes and serve.

To make a fancier presentation, use store bought vegan mini pie crust of puff pastry.