Vegetable Casserole with Cornbread Topping vegetarian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Vegetables *Canola Oil, 1 tbsp Onions, raw, 1 medium Garlic, 3 cloves ( Red Ripe Tomatoes, 2 large whole Water, tap, .5 cup ( *Potato, raw, 1 medium Green Beans (snap), 1 cup Cauliflower, raw, .5 cup Broccoli, fresh, .5 cup, chopped Salt, 1 tsp Pepper, black, .25 tsp Peas, frozen, 0.5 cup For the topping: Egg, fresh, 1 extra large Granulated Sugar, 3 tsp Almond Breeze Almond Milk, Original, 4 oz whole wheat pastry flour, .5 cup Baking Powder, 1 tsp Baking Soda, .5 tsp Sweet Corn, Fresh, .25 cup (remove)
Heat the butter in a large skillet. Cook onion and garlic until translucent, about 5 minutes.
Add tomatoes and water and bring to a boil.
Add potato. Lower the heat, cover and simmer 5 minutes.
Add sweet potato, green beans, broccoli and cauliflower. Simmer covered for 5 more minutes.
Season with salt and pepper and add the peas. Remove from the heat and keep covered until the topping is ready. (the vegetables are not thoroughly cooked at this stage.)
To make the topping:
Preheat the oven to 425 degrees. Beath the egg and sugar until smooth. Fold in the almond milk. In a separate bowl, combine the cornmeal, flour, baking powder and baking soda. Add the corn.
Add the egg mixture and stir until smooth.
Place the vegetables in a sprayed 8 or 9 inch pan or casserole dish. Spread the cornmeal batter over the vegetables. Bake until a toothpick inserted comes out clean about 18 to 20 minutes. Serve warm.
Serving Size: serves 4 generously
Add tomatoes and water and bring to a boil.
Add potato. Lower the heat, cover and simmer 5 minutes.
Add sweet potato, green beans, broccoli and cauliflower. Simmer covered for 5 more minutes.
Season with salt and pepper and add the peas. Remove from the heat and keep covered until the topping is ready. (the vegetables are not thoroughly cooked at this stage.)
To make the topping:
Preheat the oven to 425 degrees. Beath the egg and sugar until smooth. Fold in the almond milk. In a separate bowl, combine the cornmeal, flour, baking powder and baking soda. Add the corn.
Add the egg mixture and stir until smooth.
Place the vegetables in a sprayed 8 or 9 inch pan or casserole dish. Spread the cornmeal batter over the vegetables. Bake until a toothpick inserted comes out clean about 18 to 20 minutes. Serve warm.
Serving Size: serves 4 generously
Nutritional Info Amount Per Serving
- Calories: 289.0
- Total Fat: 6.7 g
- Cholesterol: 53.9 mg
- Sodium: 953.5 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 8.7 g
- Protein: 9.2 g
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