This recipe came from Eatingrules.com for the egg-free-garbanzo-flour-quiche/ We are altering it using mashed garbanzo beans instead of flour and making it oil free. Thank you for the idea Andrew!!!
1 can garbanzo beans, don't drain the aquafaba will help thicken it
3/4 cup vegetable broth
2 TBS nutritional yeast
1 cup broccoli florets
1 cup sliced mushrooms
1/2 onion, diced
1/4 cup eggplant bacon (from Ani's Essential Raw Food)
water for pan with squash
Mix beans, including the liquid, broth, nutritional yeast, and rosemary in a high speed blender. Let rest while you prepare the squash.
Cut squash into chunks and roast at 400 degrees F until caramelized for about 45 minutes, Let cool, scoop out flesh, and dice. Turn oven up to 425 degrees F.
In a 10-inch pie pan, sauté the onion and mushrooms in water. Then add the broccoli to saute. Spread squash and eggplant bacon pieces evenly in the pan and cover them with the batter. Put pan in preheated 425 degree F oven.
Cook uncovered for 40-45 minutes, until edges brown and start to pull away from pan. Put a knife in the center to make sure it comes out clean. Let rest a few minutes before serving.