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2 medium onions, diced
1 teaspoon coconut aminos
1/2 head cabbage, chopped
1 bunch kale, tough stems and center ribs removed and leaves chopped
2 carrots, peeled and diced
7 ounces silken tofu
1/4 cup unsweetened soy, hemp or almond milk
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon paprika
3 cloves garlic
Preheat oven to 350 degrees F.
Place 1/4 cup water, onions, and coconut aminos in large pot. Simmer until the onion is soft, about 3 minutes. Add cabbage, kale and carrots, cover and simmer about 12 minutes or until vegetables are tender, adding more water if necessary. Set aside.
In a high-powered blender, combine tofu, non-dairy milk, nutritional yeast, basil, oregano, paprika, garlic and almonds. Combine with vegetables and place in a baking dish.
Bake for about 15 minutes or until heated through and the top becomes slightly crispy.
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Protein 20 g Carbohydrates 34 g Sugars 12 g Total Fat 14.2 g Saturated Fat 1.5 g Cholesterol 0 mg Sodium 136 mg Fiber 13.1 g Beta-Carotene 6048 ug Vitamin C 131 mg Calcium 616 mg Iron 5 mg Folate 149 ug Magnesium 140 mg Potassium 1006 mg Zinc 3.7 mg Selenium 10.7 ug