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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 146.9
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 567.5 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 8.7 g

View full nutritional breakdown of Yummy Veggie Bake calories by ingredient
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Yummy Veggie Bake

Submitted by: CRAZYICEE
Yummy Veggie Bake

Introduction

Really yummy recipe you could make with many different veggies! Really yummy recipe you could make with many different veggies!
Number of Servings: 2

Ingredients

    Cheese, Dairy-Free, Daiya, Cheddar Style, 1/8 cup
    Eggplant, fresh, 1 cup, cubes
    Mushrooms, fresh, .5 cup, pieces or slices
    Onions, raw, 1 slice, medium (1/8" thick)
    Spaghetti Squash, 1 cup
    Tofu, Lite firm (1/5 pkg) - NASOYA, 1 serving
    Spinach, fresh, 2 cup
    Zucchini, 1 cup, sliced
    365 Organic Mushroom Marinara Sauce, 1 cup

Tips

You can really make this with any assortment of vegetables.


Directions

Pam oven safe dish and lay cut eggplant, zucchini, and spaghetti squash in a single layer. Salt and Pam again. Bake for 30 minutes on 350 degrees. Flip once.

Add water to a skillet and boil mushrooms and onions until half cooked. Drain water. Add tofu and half the spinach to skillet and saute with Pam for 5 or so minutes.

Add a layer or marinara sauce, a layer of half the eggplant and zucchini, a layer of marinara, a layer of spaghetti squash, a layer of marinara, a layer of sauteed mushrooms, onions, and tofu, then the sauteed spinach, a thin layer of marinara, and topped with daiya vegan cheese shreds (i used cheddar).

Serving Size: Makes 2 or so servings

Number of Servings: 2

Recipe submitted by SparkPeople user CRAZYICEE.






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