By Hungry Blonde
The BEST Vegetable Bake ~ hearty, flavorful, low carb & plant-based
6 steps
Prep:25minCook:10min
This recipe for the BEST Vegetable Bake came along as a bit of an accident, but it turned out to be one of the most delicious vegetable dishes I've ever had! It's perfect to make at the beginning of the week. Then, you can have it on hand as a tasty way to get a
Updated at: Sat, 23 Nov 2024 22:34:06 GMT
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Ingredients
8 servings
5 ouncesshiitake mushrooms
1 cupasparagus
cut in 1-inch pieces
1 tablespoonolive oil
12 ouncesriced cauliflower
fresh or thawed from frozen
2 cupsfresh baby spinach
or 3/4 cup thawed from frozen
¾ cupEggplant Garlic Spread with Sweet Red Peppers
½ cupgrated parmesan cheese
or shredded, + more for topping
½ teaspoonsalt
¼ teaspoongarlic powder
⅛ teaspoonblack pepper
Instructions
Step 1
Preheat oven to 400 degrees and grease/line baking sheets with parchment paper
Step 2
Season mushrooms and asparagus with some salt & pepper, roast for 10-15 minutes, flipping midway
Step 3
Heat oil in a large sauce pan on medium, then add riced cauliflower. Season with salt, pepper and garlic powder. Cook for 5-7 minutes, stirring frequently, until becomes translucent and slightly golden brown
Step 4
Mix in spinach and let cook for another 1-2 minutes
Step 5
In the pan or a large bowl, combine all of the vegetables. Mix in the Mix in the TJ’s eggplant spread and parmesan cheese
Step 6
Transfer to a casserole dish, add a sprinkle more of parmesan cheese, and bake for 10-12 minutes
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