Vegan Florentine Bake Recipe

Italian cuisine · 250 calories

Vegan Florentine Bake recipe

About this recipe

A plant-based twist on a classic Florentine dish, featuring tender spinach, bell peppers, and tofu in a creamy basil sauce. Perfect for a satisfying dinner.

Ingredients

  • 1 Bunch Spinach - Protected Cultivation (Palak Soppu)
  • 125 g Red Bell Pepper
  • 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
  • 60G Primi Piatti Red Chilli Flakes
  • 200 g Hello Tempayy Simply Natural Tempeh Crumbles
  • 50 g Basil
  • 1 kg Akar Powder Salt

Instructions

  1. 1. Preheat the oven to 400°F (200°C).
  2. 2. Spread 2 packages of fresh spinach evenly in an ungreased rectangular pan, 11 x 7 x 2 inches.
  3. 3. Slice 500 g of tempeh into thin fillets and arrange them on top of the spinach. Sprinkle with 1/4 tsp salt.
  4. 4. In a blender or food processor, combine 1/2 cup diced red bell pepper, 1/4 cup fresh basil, 1 tbsp unsweetened almond milk, and 1/8 tsp red pepper flakes. Blend on high speed for about 15 seconds or until smooth.
  5. 5. Pour the blended sauce evenly over the tempeh and spinach.
  6. 6. Cover the pan with foil and bake for 20 to 25 minutes, or until the tempeh is heated through and the spinach is tender.
  7. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan Florentine bake!