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

• - Red Sweet Potato
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• - Forest Whole Foods Organic White Quinoa
• 400 g Manning Impex Frozen Tempeh 400G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G

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 celery to cover the carrots.
4. 4. Spread 1 cup of drained canned peas evenly over the celery, then sprinkle 1 1/2 tablespoons of quinoa on top.
5. 5. Crumble 2 cups of cooked and seasoned crumbled tempeh over the rice layer, pressing it down gently.
6. 6. Pour 1 cup of chopped tomatoes evenly over the layers.
7. 7. Add another layer of 2 cups of cooked and seasoned crumbled tempeh 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.