Easy Vegan Brunch! Polenta Veggie Quiche | Vegan Oil Free

[@lratley4420]

We have used this recipe for a very large deep dish pizza. We double it use a deep big oven pan and pile lots of veggies including pineapple. Yummy

[@WellYourWorld]

Sounds amazing!

[@kirlynz2554]

Your maniacal laugh as you chopped the mushrooms made my night

[@lizzzarduh]

This recipe is awesomeeeeeeee. This recipe is like old school vegan before it was cool or whatever. I love your inclusion of all those wonderful fresh herbs! Reebs your hairdo is awesome I love the cut! so cute!

[@YKKY]

I can't tell you just how much I appreciate this recipe!! Thank you!! This busy vegan whole foods mama needed this so bad!

[@marynugent2424]

Reebs! Your hair is SO BEAUTIFUL that color. It’s like the perfect compliment to your skin!! You look great always, but you look particularly GORGEOUS in this video. Dillon, great recipe! I can hardly wait to make it!😋

[@sharonmccarron4883]

You could add a tiny pinch of black salt for a slight eggy taste. No turmeric for color? Can’t wait to try this. I really miss my eggs for breakfast but not the cholesterol.

[@cheezheadz3928]

😝stinky fart smell?

[@johncrwarner]

I use polenta with a flax egg to make a pizza crust so the tofu mixture could make a pizza bianca or even a Alsatian speciality - Flammkuchen which I love.

[@WellYourWorld]

Send me your pizza crust recipe if you have time, I would love to try it out for Reebs!

[@flow4458]

Mmmh, I'm German, Flammkuchen is a pretty big thing here and I agree, it's delightful!

[@johncrwarner]

@@WellYourWorld I make a thick polenta (2 cups of polenta and 5 cups of water) and throw in some flaxseed meal making it like Dillon did the whole pouring and whisking thing then I pour it into some flat pans (mine were sold as brownie pans) and get the polenta to be evenly spreed about 1 cm thick (may be a little more) I smooth it with a wet spatula. Let it cool and set My pans are non-stick but it might be better to put parchment paper down. I let them cool for an hour or so. I load them with pizza sauce and I like zucchini and mushrooms with onion and bake for about 20 minutes at 400°F.

[@WellYourWorld]

Thank you John!

[@lizzzarduh]

@@johncrwarner how much flaxseed? Just dry straight into the polenta?

[@barbaraliston5959]

I'm loving your 'fancy' recipe ideas, simple, forgiving, and delicious. Thanks Dillon and Reebs.

[@viviannedonnelly233]

Followed your recipe, except I add more garlic. It's in the oven, last 20 minutes. Looks delicious!

[@1man1year150]

Still haven't had polenta, thank you for giving brilliant ideas!

[@cindystrother7710]

thank you again DILLON for another awesome recipe 😊

[@roku3216]

Bravo! I know what I'm making for Sunday morning breakfast.

[@loveandreamore]

THATS AMAZING

[@smallfootprint2961]

Just made some medium grind cornmeal (sorta polenta) a couple evenings ago, and as I was eating it, I was trying think of what I could make from it, or with it. Now I know. Once again, genius. Yum!

[@judyhoomalamalama]

love this . I do make polenta pizza this is a great recipe. Thank u

[@linzertube]

This is way better than any ‘ol quiche....what a great idea to make it with polenta (I was never into the “eggy” version)👏🤩....can’t wait to try this! 👏🤩💗💗

[@mirnasnewlife4108]

Hi!🤗🙏 Oh my gosh, this looks SO DELICIOUS!!!😍 Thank you so much for sharing!! My 17 yr old daughter decided to try plant based eating for a month, I can use ALL the meal ideas I can find!🙏 Thank YOU!🤗🙏

[@WellYourWorld]

That's great, hope you enjoy it!

[@mirnasnewlife4108]

@@WellYourWorld Thank you!🙏

[@cindystrother7710]

you both are awesome and amazing

[@marykaren7542]

Looks awesome. Going to save this one to my Pinterest!!

[@kimwick1186]

That looks so so good! I am going to try it out this weekend!

[@elainakosmidis8657]

A little time consuming, but looks DELICIOUS! 😋 🌱

[@FirebreathingVegan1]

I like that you incorporated a starch into this!

[@petal2009ify]

Looks amazing

[@consciousobserver629]

This one looks really impressive.. brb gotta go buy some polenta!!

[@mirandaburt5700]

Dillon, I think you are SUCH a great cook! Can you develop a cookbook?

[@WellYourWorld]

Yes we are working on this. Thank you for asking!

[@truthnself]

I concur. I use well your world recipes more than anyone’s 🤍🌱

[@CarolLynnWilliams]

I have read all 61 posted comments (so far), hoping someone might have offered an alternative to polenta for the savory crust/base. I have someone allergic to corn. Any suggestions/ideas ??? 💕

[@emmoohoo]

Mashed sweet potato or cooked rice

[@karenmiyasaki8298]

Looks amazing!!

[@messymia2899]

Im really enjoy your channel and have learned so much. I have a question? I’m allergic to soy . What could I use in place of the tofu in this recipe? Could I use white beans? Thanks!

[@PiperNana]

Oh wow, I'm making that asap!

[@cheezheadz3928]

Bet you didnt! 🤣

[@maartenkorz]

Love it!

[@WellYourWorld]

Thank you Maarten!

[@laurencapaldi2019]

Looks luscious! Would you happen to have the calorie count?

[@jillt.3195]

Oh my gosh, I have a bunch of cornmeal so I can't wait to make this! Thank you!

[@WellYourWorld]

I think you will love it!

[@mi2maui]

Is cornmeal polenta?

[@chip5509]

I made this today, 5 more minutes in the oven and then we will give it a taste. I can’t wait, but I do think I will have to let it cool just a bit. It was bubbling hot when I removed the foil for the final 10 minutes

[@lp7931]

Looks great! I love how you used the polenta. And the pepper grinder! LOL I have a steak knife from Chili's (oops), which I clearly don't need anymore ; )

[@lp7931]

Also, I would love a "Pin it:" button for Pinterest on your recipe! That will bring more people to your site :)

[@d.rabbitwhite]

II somehow missed this in feb. Thanks youtube.

[@mi2maui]

Got to do this!! Awesome. Never had polenta - looked too bland - but like this!!! At the end you talked about adding something - sounded like “nutch???” LOL What is it? Thx!

[@WellYourWorld]

nutritional yeast, hope you like it

[@mi2maui]

Is there a way to print the recipe on your website? I didn’t see it, but not super savvy!

[@debrawilson333]

What can you use to substitute nutritional yeast and vinegar? Allergic to fermentation.

[@antheaphillips5679]

Did you ever see the show Yan Can Cook? He used to do crazy chopping without looking. 😳

[@larissamartinez1908]

Yummmmmm!!!!!

[@theduckie5216]

What is a good substitute for the tofu, I can't have that???

[@cheezheadz3928]

What else sounds good to put in? Experiment!

[@theduckie5216]

@@cheezheadz3928 I think the tofu is an intrical component to the dish, not just a flavoring. What I'm asking for is something that would work IN PLACE OF the tofu.

[@banana_Udio]

*BANG BANG BANG* "Macaroni Grill, OPEN UP!!"

[@WellYourWorld]

Hahahahahaha

[@tofutuesday]

Some kala namak would be good to give it a little bit of an eggy flavor

[@tosca...]

One of the best things about being vegan is NOT having to deal with eggy flavour imo

[@tofutuesday]

Eggs were the last thing that stood between me being vegetarian and vegan. (Never liked cheese) I ate them every day, sometimes more than one meal. I still enjoy a good vegan eggy flavored meal. I use kala namak in tofu scramble, or chickpea salad

[@tosca...]

@@tofutuesday Ah! Cheese was my hardest thing to live without - I love blue cheeses, especially Roquefort. But it sounds as though eggs were an everyday thing for you. I've never even had to buy kala namak. Different horses for different courses. But together I think we represent the two hardest things most vegans experience giving up ;)

[@maryloulongenbaugh7069]

I’m hungry now.

[@WellYourWorld]

Now you have to try this recipe!!

[@Frenchblue8]

"chefs do that!"

[@Frandallina]

Ok, Basil is people too! Please read The Secret Life of Plants. Treat your growing plants with respect and care. It's ok to take their leaves carefully but not to brutalize them by breaking them apart willy-nilly...

[@cheezheadz3928]

🤣

[@PiperNana]

And no alcohol...yay!

[@colleenparker9033]

I don't eat Tofu, any substitutions?

[@clarawhite2164]

Its the unhinged intro for meeeee

[@tosca...]

I can't believe you tossed so much leek Dillon! Fabulous recipe though :)

[@i.e.presents638]

Idea- just saw Hot for Foods (vegan) Pho video, it isn’t in the official recipe but she used a bunch of leek tops she had just because...I am adding them to my list of veggie scraps to save in the freezer for stock

[@tosca...]

@@i.e.presents638 I use leeks, top to bottom, all the time. In a blended soup you're getting leek flavour plus fibre, in a stir fry any part of the leek is fine and stir fried on their own with just a schmeer of oil on the pan you get crispies which you can keep for a week (in your prepped containers) and sprinkle them on your bowls, stick in rice paper rolls for texture, in sandwiches, sprinkle on top of stir fry dishes just before serving like the deep fried spring (green) onions traditionally are. And, of course the very, very tops into the freezer for soup stock. They really are yummy with such a beautiful delicate flavour that leeks have. I can't understand not using them, ie: the whole leek, every time! :)

[@SuperBookdragon]

Macaroni Grill called and they want their pepper mill back.

[@cosudu3002]

Instead of tofu......I wonder if mashed potatoes could be subbed? Hubby can't eat tofu and I just don't like it.

[@sepidehshahmohammad5624]

Who cleans that kitchen? 🤣

[@ridwanaisla8183]

Who else is watching this for the taste test moment of quiche burn?

[@cheezheadz3928]

Nope! Not into watching people eat.

[@sepidehshahmohammad5624]

Who cleans that kitchen?🤣