Cold Steamed Vegetable Casserole Recipe
Ingredients
| Onions | 1 Cup (16 tbs), sliced and sautéed | |
| Tomatoes | 1 Cup (16 tbs), chopped fine | |
| Eggs | 3 , beaten | |
| Almonds | 1⁄4 Cup (4 tbs), ground | |
| Walnuts | 1⁄4 Cup (4 tbs), ground | |
| Wheat germ | 1⁄2 Cup (8 tbs) | |
| Soy flour | 3 Tablespoon | |
| Soy grits | 1⁄4 Cup (4 tbs), soaked in 0.25 cup stock | |
| Stock | 1⁄4 Cup (4 tbs) | |
| Parsley | 1 Tablespoon, minced | |
| Rosemary | 1⁄2 Teaspoon | |
| Nutmeg | 1 Pinch, ground | |
| Salt | 1⁄2 Teaspoon | |
| Nutritional yeast | 3 Tablespoon |
Nutrition Facts
Serving size
Calories 200 Calories from Fat 95
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 105.8 mg35.3%
Sodium 221.7 mg9.2%
Total Carbohydrates 16 g5.2%
Dietary Fiber 4.6 g18.5%
Sugars 3.1 g
Protein 12 g24.8%
Vitamin A 12.4% Vitamin C 15.8%
Calcium 6.8% Iron 13.6%
*Based on a 2000 Calorie diet
Directions
Turn into oiled mold.
Cover tightly.
Steam for 1/2 hours.
Let stand 5 minutes.
Unmold carefully.
Chill.
When cold, this casserole can be sliced.
Chef
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