Cold Steamed Vegetable Casserole Recipe

Summary

Difficulty LevelEasyServings6
CuisineCourse
Main Ingredient

Ingredients

 Onions1 Cup (16 tbs), sliced and sautéed
 Tomatoes1 Cup (16 tbs), chopped fine
 Eggs3 , beaten
 Almonds1⁄4 Cup (4 tbs), ground
 Walnuts1⁄4 Cup (4 tbs), ground
 Wheat germ1⁄2 Cup (8 tbs)
 Soy flour3 Tablespoon
 Soy grits1⁄4 Cup (4 tbs), soaked in 0.25 cup stock
 Stock1⁄4 Cup (4 tbs)
 Parsley1 Tablespoon, minced
 Rosemary1⁄2 Teaspoon
 Nutmeg1 Pinch, ground
 Salt1⁄2 Teaspoon
 Nutritional yeast3 Tablespoon

Nutrition Facts

Serving size

Calories 198 Calories from Fat 94

% Daily Value*

Total Fat 11 g17%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 105.8 mg

Sodium 220.3 mg9.2%

Total Carbohydrates 16 g5.2%

Dietary Fiber 4.9 g19.7%

Sugars 3.3 g

Protein 12 g24.5%

Vitamin A 12.4% Vitamin C 15.8%

Calcium 7.3% Iron 14.9%

*Based on a 2000 Calorie diet

Directions

Blend all ingredients together.
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.
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