Gluten/ Dairy Free Primavera Bake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Wonderful vegetarian casserole adapted for the gluten and dairy free diet. The fresh vegetables can be easily used instead of their canned/ frozen counterparts. Ingredients:
1 tablespoon vegetable oil |
2 large onions (finely chopped) |
2 garlic cloves (finely chopped) |
1 (16 ounce) can tomatoes (undrained) |
1 (8 ounce) can tomato sauce |
1 teaspoon basil |
1/2 teaspoon oregano |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 cup rice |
1 (10 ounce) package spinach, thawed and drained |
1 (10 ounce) package frozen corn, thawed |
1 cup green peas |
1 lb tofu |
1/3 cup olive oil |
1/2 teaspoon nutmeg |
1/2 teaspoon seasoning salt |
Directions:
1. Heat oil in large nonstick skillet over medium heat; add onion & saute 3 minutes Add garlic; saute 1 minute Stir in tomatoes with their liquid, tomato sauce, oregano, basil, pepper, and salt, while breaking up tomatoes. Simmer uncovered 15 minutes or until it thickens a bit.
2. Meanwhile cook rice in boiling water. Drain any access liquid when done and return to pot.
3. Mix tofu, olive oil, nutmeg, and seasoned salt in blender.
4. Heat oven to 375°F; coat 11x7x2 baking dish with nonstick cooking spray.
5. Stir spinach, peas, and corn into skillet with vegetable mixture. Cook 5 minutes Add vegetable mixture and tofu mixture to rice. Spoon into prepared baking dish. Bake in 375°F oven for 25 minutes. Let stand 5 minutes before serving.
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