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Tuesday, July 22, 2014

Spinach Casserole

Bring in the plant based protein powerhouses and enter a spinach casserole that tastes great, looks like a side dish, but gives you everything you could need in a meal and more.

  

Prep and ingredients: 
  


Sauce:
Cashews: 1 Cup
Vegetable: 1 1/2 Cups
Dijon Mustard: 1 Tablespoon
Sage: 1 Teaspoons
Minced Garlic: 1 Tablespoon
Nutritional Yeast: 2 Tablespoons
Salt: 1/2 Teaspoon

Quinoa: 2 Cups Cooked
Frozen Spinach: 2 Cups
(Sprouted Lentils: 1 Cup
or Cooked Lentils: 1 Cup)





Defrost spinach.  Rinse quinoa in a colander.  Cook in water at a 1:2 ratio.  (Bring to a boil, then lower temperature and place lid on pot.  Stir occasionally until water is gone).  Preheat oven to 375 degrees.  Place sauce ingredients in a blender and obliterate until smooth and creamy.  Place quinoa, lentils, spinach, and sauce in a Dutch oven or baking dish.  Bake for about 30 minutes.  Serve and enjoy.  

Total Calories per serving 
(8 Servings)
189
Total Fat
9.1g
Saturated Fat
1.3g
Cholesterol
0.0g
Sodium
241.9mg
Carbohydrates
19.9g
Fiber
6.6g
Sugar
1.4g
Protein
8.2g

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