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Versatile Parmesan Crusted Tomato and Spinach Casserole

What you need: 

2 tablespoons olive oil
1 large onion, diced
splash balsamic vinegar
pinch brown sugar
1 (16 ounce) bag baby spinach
2 pints cherry tomatoes, halved
salt and pepper, to taste
4 tablespoons vegan mayonnaise (I use Vegenaise)
2 teaspoons dried basil
2 tablespoons vegan parmesan or nutritional yeast
1-2 cloves garlic, minced

What you do: 

1. Preheat oven to 350 degrees F and grease a casserole dish. Heat oil in skillet, add onion and saute for 5 minutes on medium heat, then add balsamic and brown sugar. Cook 3 more minutes until caramelized.
2. Add spinach to onion mixture and heat until wilted. Put tomatoes in prepared casserole dish and sprinkle with salt and pepper. Add onion spinach mixture and mix. Put in oven for 15 minutes.
3, While tomato mixture is baking, in a small bowl, combine vegan mayonnaise, basil, vegan parmesan, and garlic. Set aside.
4. When tomato mixture is done, spread vegan mayonnaise mixture over the top and bake for an additional 5-10 minutes until golden brown on top.
This is so versatile! You can eat it as is, or over rice or pasta, even as a topping on pizza! Change it up by adding mushrooms or roasted red peppers, any vegetables you like work well in this dish!
Source of recipe: I wrote this.

Preparation Time: 
10 min, Cooking time: 35 min
Cooking Time: 
35 min
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Delicious and easy to make.  I used cubed portobello to give it more substance. Served over chewy, brown rice.  I will bring this entree to our next vegan pot luck.

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