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 Piece Red Bell Pepper, 1pcs | Gopuff
  • NaN Unsweetened Almond Beverage
  • - Jalpur Crushed Red Chilli Pepper Flakes
  • - Forest Whole Foods Organic White Quinoa
  • 1 Pack Planet Organic G's Baby Leaf Spinach
  • - Nearly Naked Veg Basil 100g
  • - Tata 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. Rinse 500 g of quinoa and cook according to package instructions. Once cooked, fluff with a fork and arrange it 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 quinoa and spinach.
  6. 6. Cover the pan with foil and bake for 25 to 30 minutes, or until the quinoa 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!