April 07, 2009

Spinach-Chickpea-Sundried Tomato Quinoa Bake


Sorry, the pic sucks, it was too dark and I had to photo-shop it- I promise this meal tastes better than it looks!

I actually wrote it down the ingredents for once:
2 cups raw quinoa
approx. 3 tbs chopped sundried tomatoes in oil
1 tbs oil from the sundried tomatoes (or other oil)
1/4 cup nutritional yeast
3 1/2 cups veg broth
1 package frozen chopped spinach, defrosted
1 19oz can chickpeas
a pinch of garlic powder
a pinch of salt

Stir together and cook in a big baking dish, covered, for 45 mins or until it looks good.
I saw a non-vegan recipe like this with egg- I wonder what I could use to make this stick together..

10 comments:

nora said...

maybe flaxseed and water whipped up until it's really gelatinous and "eggy?" that's how i've always imagined i would veganize matzo brei, so it could work here! looks like a great ingredient combo :)

Melisser; the Urban Housewife said...

That looks super tasty, as I love all those ingredients!

pavotrouge said...

maybe use some silken tofu? or mash up a part of the chickpeas. anyway, lovely idea, I'll try and see if it looks any different with red quinoa.

Vaishali said...

Looks amazing and healthy!

Lauren said...

yumm quinoa!!
i feel like theres no way to mess up quinoa..its just too awesome ;)

James said...

definitely some flaxseed. I would just add the ground meal to the pot. You really don't need to make the flax goo, as my wife call is if you are going to bake it for 45 minutes.

dearilou said...

Ooo, this looks delish!

the twins said...

that sounds great, thanks for the recipe!

Sara said...

oh yummmmm! I need to try this asap!

Katie said...

I love Ener-G egg replacer: http://www.ener-g.com/

You can, of course, look up the ingredients/ratios and make it yourself, but I'm just too lazy. :o)

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