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
Yummy Veggie Bake
Submitted by: CRAZYICEE
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.
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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