Spinach And Soya Bake Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring lean ground beef, spinach, and a creamy mushroom sauce, baked to perfection with a cheesy topping. Ideal for solution seekers looking for a balanced and satisfying meal.

Ingredients

• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 250 g Spinach - Chopped
• 1 kg Whole Farm Premium Brown Rice
• 200 g Fortune Soya Chunks
• 100 g Sambar Onion Peeled
• 400 g Agapi Protein Greek Yogurt (Natural)
• - Maggi Cream Of Mushroom Soup - 68g
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet over medium heat, brown 500 g of soya chunks with 1 tbsp of onion, 1 tsp of dried oregano, 1 tsp of salt, and 1/2 tsp of black pepper. Cook for about 3-5 minutes, stirring occasionally, until heated through. Drain any excess liquid.
3. 3. In a large mixing bowl, combine 2 cups of fresh spinach (chopped), 2 cans (10.5 oz each) of reduced-fat cream of mushroom soup, 1 cup of greek yogurt, and 1 cup of cooked brown rice. Mix well.
4. 4. Add the cooked soya mixture to the bowl with the spinach mixture and stir until evenly combined.
5. 5. Transfer the mixture into a 9 x 13-inch baking dish and spread it out evenly.
6. 6. Bake in the preheated oven for 15 to 20 minutes, or until heated through and slightly golden on top.
7. 7. Remove from the oven and let it cool for 5 minutes before cutting into squares. Serve warm. Leftovers can be refrigerated or frozen for later use.