When I started planning this dish I had been pleased that it was heading to become so wholesome, and that I will be utilizing up elements we currently had in our kitchen, but I in no way imagined I will be blown away by it is absolute delicious taste. I mean, I knew it will be hearty and wholesome (it’s filled with super foods quinoa, nutritional yeast, and spinach) and be fresh and nutritious, but I did not anticipate to become shocked by its sheer cheezy yumminess! Actually, I had been heading to bake it in the oven, I had been envisioning a casserole, but as I had been ladling it into the casserole dish I tasted a little of it and was so pleased I did not wish to danger altering a point. So, it’s an un-casserole!
Ingredients
2 and 1/2 cups of quinoa, rinsed and cooked according to directions on package
1 yellow onion, chopped small
3 bell peppers, chopped small
3 cloves garlic, diced
2 cups chopped fresh baby spinach leaves
salt and pepper
pinch of cumpin, paprika, red pepper flake
1 can corn, drained
1 can pinto beans
-Saute in olive oil the onion, bell peppers, and garlic
-After 10 minutes or so add the spices and continue cooking for another 10 minutes until everything is tender
-Turn off the heat and wilt in the spinach
-Combine with the cooked quinoa and corn and beans
Cheeze Sauce
Ingredients
4 cloves garlic, diced
2 Tbsp vegan butter
3 Tbsp all purpose flour
1 Tbsp balsamic vinegar
2 Tbsp lemon juice
2 Tbsp mustard sauce
1 Tbsp soy sauce
3 cups water
pinch salt and pepper, cumin and turmeric
1 cup nutritional yeast
2 Tbsp pickled jalapenos chopped
2 Tbsp sun dried tomatoes chopped
3 Tbsp cilantro
-In a frying pan saute 4 cloves of garlic in a drizzle of olive oil until crispy
-On very low heat add 2 Tbsp vegan butter, stir slowly until completely melted
-Slowly add in the 3 Tbsp flour, stirring constantly until completely combined into a roux
-VERY SLOWLY drizzle in the 3 cups of water, stirring constantly until the mixture is completely combined and there are no clumps of flour (Seriously, go slow and never stop stirring. Your patience is the key to your cheeze sauce having a nice smooth texture, you don’t want any clumps do you?)
-Add the balsamic vinegar, soy sauce, mustard, lemon juice, and dried spices
- Add in the nutritional yeast and turn off heat, stir completely
- Add the jalapenos, sun dried tomatoes, and cilantro
Pour the cheeze mixture over the quinoa and veggies, stir it up completely, and enjoy!
Vege Island