VEGAN SPINACH & STEAK CASSEROLE This may sound weird but this casserole indeed …

VEGAN SPINACH & STEAK CASSEROLE

This may sound weird but this casserole indeed contains a flattened vegan steak as a layer. That night I was really craving something hearty and started to combine things I like without a real plan… 🙈

But good thing is, it did turn out really tasty, full of protein and of course healthy! And you can actually eat the whole casserole and only have a calorie intake of 543 🤪

🍴RECIPE🍴
[CALS 543 ~ 35C ~ 56P ~ 14F]

2 Vegan Steak or Smoked Tofu (~180g) (I used ruegenwaldermuehle ‘Typ Rind’)
1 Small Zucchini (~180g)
1/2 Canned Chopped Tomatoes (~ 180g)
450g Frozen Spinach
100g Silken Tofu
10g Vegan Protein (natural flavor or use starch)
40g Soy Yoghurt
1/4 Onion
5g Nutritional Yeast
Salt & Pepper
Nutmeg, Oregano & Basil

Start by preparing your layers and heat up the oven to 180C (350F).

1️⃣ Flatten the steaks or cut the tofu in to thin slices. Thinly slice the zucchini lengthwise. Defrost the spinach, press out some of the excess water and season to taste. Combine tomatoes with finely chopped onions.

2️⃣ Mix silken tofu, protein powder, yoghurt, yeast and season to taste. Add 2/3 of the mixture into the spinach.

3️⃣ Start layering: First 1/3 spinach, then 1/2 zucchini, 1/2 tomato sauce, steak/tofu, 1/3 spinach, 1/2 tomato sauce, 1/2 zucchini and then last 1/3 of spinach.

▶️ Top with last 1/3 of cream sauce and bake for 25-30 minutes.😊

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