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Cold Steamed Vegetable Casserole

Fresh.n.Natural's picture
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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Vegetable
Servings: 
6

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Average: 4.1 (17 votes)

Nutrition Rank

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 mg35.3%

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

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Cold Steamed Vegetable Casserole Recipe