💛🌱Vegan Artichoke Dill Feta Mini Quiches 🌱💛 ⁠ ⁠ These Vegan Mini Quiches are a must make for your New Years brunch! ✨They are the perfect app or handheld breakfast and are loaded with zucchini, asparagus, red onion, dill, vegan feta and parmesan 😋 Grab the recipe below 👇 Made with Native Forest Quartered Artichoke Hearts 💚 ⁠ ⁠ ✨Ingredients✨⁠ 1/2 can Native Forest Quartered Artichoke Hearts, chopped ⁠ 1 cup zucchini chopped⁠ 1 cup asparagus chopped ⁠ 1/2 cup red onion chopped ⁠ 1/3 cup fresh dill diced ⁠ Phyllo dough⁠ 500g Vegan egg substitute ⁠ 1/2 cup vegan feta ⁠ 1/4 cup vegan Parmesan ⁠ 1 tsp garlic powder ⁠ 1/2 tsp pepper⁠ 1/2 tsp salt ⁠ Olive oil⁠ ⁠ ✨Instructions ✨ ⁠ 1. Start by prepping all your vegetables, zucchini, asparagus, red onion and dice fresh dill. Strain artichoke hearts, squeeze out some of the liquid and chop into smaller pieces. ⁠ 2. Pan fry your asparagus, zucchini and red onion for about 7 mins and season with salt. When cooked set aside to cool. ⁠ 3. Now Preheat your oven to 350°F ⁠ 4. In a medium bowl add your vegan egg substitute, vegan cheeses, garlic powder, fresh dill, salt and pepper. Mix until combined. ⁠ 5. To make your phyllo cups, cut squares and layer about 4-5 squares on top of one another in each muffin cup holder. ⁠ 6. Mix together your pan fried veggies and the artichoke hearts and spoon in a small amount. Now spoon over a small amount of wet mixture. Making sure to not overflow the cups. ⁠ 7. Bake in the oven for 20 mins and enjoy! #veganquiche #veganrecipes #healthyrecipes #veganbreakfastideas #artichokes #plantbasedrecipes