This is one of those secret meals. It tastes like it’ll make you pack on the pounds and roll into a food coma, but it’s actually full of healthy, energizing, nutrient-rich foods.
It’s also incredibly fast to prepare. It has to bake long enough to heat up, but the actual hands-on prep time is next to nothing. Love that!
serves 6
2 C marinara sauce
3 C spinach
1/4 C sundried tomatoes
2 links of your favorite vegan sausage
3 C cooked brown rice
2-3 C kale (Just depends on your kale-tolerance. It varies.)
3/4 C mozzarella-style daiya cheese
1 slice whole grain bread
3 T vegan parmesan
Preheat oven to 375 degrees.
Combine marinara sauce, spinach, and sundried tomatoes in food processor. Blend until combined. You will be so surprised at how well the spinach disappears into this sauce, and I swear you can’t taste it at all! Depending on your sauce, it might change the color a bit.
Then mix everything else except the bread and parm in a bowl. Pour into a lightly greased baking dish (you can do any size, but the thinner you spread this mixture out the less time it will need to heat through).
Bake for about 30 minutes, until you see bubbles forming up the sides of the dish.
Meanwhile, throw the slice of bread and parm in a food processor to turn it into bread crumbs. You can of course use pre-made breadcrumbs if you want, but I like them so much better fresh. But fresh bread crumbs burn much faster than store bought, so that’s why I’m not putting them on the casserole until it’s pretty much done cooking.
Sprinkle bread crumbs on top and bake until the top is golden brown.
Nutrition facts per serving: Calories: 272; Calories from Fat: 72; Total Fat: 8.0g; Saturated Fat: 1.7g; Sodium: 569mg; Total Carbohydrates: 35.0g; Dietary Fiber: 4.3g; Sugars: 4.1g; Protein: 14.8g
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