Creamy Veggie Bake (Made possible by Green Buffalo Food Co.)
Original Recipe
Ingredients
- 1 Tbs olive oil
- 2 tsp garlic
- 1 large zucchini, sliced, then quartered
- 2 C mushrooms, quartered
- 1/2 large onion, chopped
- 1 green bell pepper, chopped
- 1-8oz pkg. tempeh, cubed (small)
- 2 small broccoli heads, florets only
- 1/2 C almond milk
- 1 pkg Silken tofu
- 1/2 C nutritional yeast
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1 C vegan cheddar (I used a combo of cheddar and mozzarella)
- 1/2 C bread crumbs
Directions
Preheat oven to 375. In a large skillet heat olive oil and garlic. Add the zucchini, broccoli, bell pepper, onion, and tempeh. Saute on medium heat until they just barely begin to soften. Add mushroom and saute another 5 minutes. Meanwhile, combine the tofu, nutritional yeast, almond milk, garlic salt, and pepper in a food processor. You can also just whisk it in a bowl; stir in the cheese.
Lightly grease a 9×13″ baking dish and layer half of the sauce on bottom. Add the vegetable mixture, then top with the rest of the sauce. Stir around to combine everything.
Cover and bake 40 minutes. Sprinkle the breadcrumbs on top and bake uncovered for another 10 minutes.
Let sit for about 5-8 minutes before serving. Enjoy!
Information
- Category
- Other, Main Dishes