Gluten-Free Vegetable Layer Bake Recipe

About this recipe

This hearty and satisfying gluten-free vegetable bake features layers of fresh vegetables, rice, and plant-based protein, making it a perfect dinner option for solution seekers looking for a wholesome meal.

Ingredients

• 500 g Organically Grown Sweet Potato
• 200 g Orange Carrot (Gajar)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 500 G Kinwaaquinoa
• 200 g Hommade Tomato Puree

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a tall 2 1/2-quart casserole dish, layer 2 cups of cubed raw sweet potatoes (1/4-inch cubes) as the base.
3. 3. Add a layer of 2 diced raw carrots, followed by 1 cup of diced bell pepper to cover the carrots.
4. 4. Spread 1 cup of drained canned peas evenly over the bell pepper, then sprinkle 1 1/2 tablespoons of quinoa on top.
5. 5. Crumble 1 cup of cooked and seasoned crumbled tofu over the quinoa layer, pressing it down gently.
6. 6. Pour 1 cup of tomato puree evenly over the layers.
7. 7. Add another layer of 1 cup of cooked and seasoned crumbled tofu on top as the final layer.
8. 8. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 1/2 hours.
9. 9. Remove from the oven, let it rest for 5 minutes, and serve warm.