vegan potato egg plant spinach casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.9
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 160.6 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 6.6 g

View full nutritional breakdown of vegan potato egg plant spinach casserole calories by ingredient
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Number of Servings: 6

Ingredients

    vegan cheese sauce, 4 serving
    Red Potato, 800 grams (about 8 small ones)
    *2 egg plants(remove)
    Spinach, fresh, i package
    Kale, 1 cup, chopped

Directions


Wash and steam potatoes. While they are steaming, chop and cook opinions in pan lightly wiped with olive oil. Set onions aside. In same pan, lightly oil pan and cook stripes of egg plant until lightly browned on both sides. Set aside. Cook Spinach and kale in a small amount of water. Slice soft potatoes and cook in pan lightly wiped with olive oil. Layer pan with potatoes, egg plant, onion, spinach, and vegan cheese sauce (optional). Bakes at 350 for about 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JENVANDALSEM.

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