Gluten/ Dairy Free Primavera Bake

"Wonderful vegetarian casserole adapted for the gluten and dairy free diet. The fresh vegetables can be easily used instead of their canned/ frozen counterparts."
 
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Ready In:
1hr
Ingredients:
17
Yields:
1 11x7x2 baking pan
Serves:
6
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ingredients

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directions

  • 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.
  • Meanwhile cook rice in boiling water. Drain any access liquid when done and return to pot.
  • Mix tofu, olive oil, nutmeg, and seasoned salt in blender.
  • Heat oven to 375°F; coat 11x7x2 baking dish with nonstick cooking spray.
  • 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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Reviews

  1. Absolutely delicious!! This is the first thing I've found that resembles the savory cheesiness of lasagna since I've had to go gluten/dairy free. Thank you so much! We made the recipe as is (no alterations at all) and sprinkled a little Daiya cheese on top. Perfect. Cook it up, all! GFCF!
     
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