Can I use fresh spinach and broccoli instead of frozen or pre-packaged options?

Yes, you can use fresh spinach and broccoli instead of frozen options. For fresh spinach, use about 4 cups as it will wilt down significantly during cooking. For broccoli, chop it into small florets and ensure it is cooked until just tender before mixing with the yogurt.

How can I tell when the bake is ready to come out of the oven?

The bake is ready when the top is slightly golden, and the mixture is heated through, which should take about 40 minutes. After adding the cheese, it should be melted and bubbly after an additional 5 minutes. Be careful not to overbake, as the vegetables can become mushy.

What can I use as a substitute for the Mill & Mortar Citrus Salt Flakes?

If you don’t have Mill & Mortar Citrus Salt Flakes, you can use a combination of regular sea salt and a small amount of lemon zest. This will replicate the citrusy, salty flavor profile. Just be cautious with the amount of zest, as it can overpower the dish if overused.

What is the best way to store and reheat leftovers of this bake?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the portion in an oven-safe dish, cover with foil, and warm in a 325°F (165°C) oven until heated through, about 15-20 minutes. Avoid microwaving, as it can make the vegetables soggy.

Vegetarian Spinach And Broccoli Bake Recipe

Name: Vegetarian Spinach and Broccoli Bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Cuisine: Fusion
Ingredients: - Tropical Sun Onion Powder; 50G Pepper Black Ground BWFO; - Tata Salt; 500G Greek Yoghurt Tims Dairy 500G; 450G Pack'D Organic Broccoli Florets; 395G D'Aucy Chopped Spinach; 350 g Cathedral City Mature Cheddar Cheese 350g

Fusion cuisine · 250 calories

Vegetarian Spinach and Broccoli Bake recipe

About this recipe

This diabetic-friendly casserole combines the goodness of spinach and broccoli with a creamy, cheesy topping, making it a perfect dinner solution for vegetarians.

Ingredients

- Tropical Sun Onion Powder
50G Pepper Black Ground BWFO
- Tata Salt
500G Greek Yoghurt Tims Dairy 500G
450G Pack'D Organic Broccoli Florets
395G D'Aucy Chopped Spinach
350 g Cathedral City Mature Cheddar Cheese 350g

Instructions

1. Preheat your oven to 165°C (325°F).
2. Cook 2 cups of spinach and 2 cups of broccoli in boiling water until tender, about 5 minutes. Drain well and set aside.
3. In a mixing bowl, combine 2 cups (about 480 g) of greek yogurt and 1 teaspoon of onion powder.
4. Stir the yogurt mixture into the cooked spinach and broccoli until evenly coated.
5. Season the mixture with a pinch of salt and freshly ground black pepper to taste.
6. Transfer the mixture into a casserole dish and spread it out evenly.
7. Bake in the preheated oven for 40 minutes, or until heated through and slightly golden on top.
8. Remove the casserole from the oven and sprinkle 1/2 cup (about 50 g) of shredded cheddar cheese evenly over the top.
9. Return the casserole to the oven for 5 minutes, or until the cheese is melted and bubbly.
10. Let the casserole cool for a few minutes before serving. Enjoy!

How to make Vegetarian Spinach And Broccoli Bake

Boil the greens. Heat the oven to 325°F (165C), then cook 2 cups of spinach and 2 cups of broccoli in boiling water for about 5 minutes until tender and drain well.
Mix with the yogurt. Stir 2 cups of greek yogurt together with 1 teaspoon of onion powder, fold it through the drained greens and season with salt and black pepper.
Bake the casserole. Spread the mixture evenly in a casserole dish and bake for 40 minutes, until it is heated through and slightly golden on top.
Melt the cheese. Scatter 1/2 cup shredded reduced-fat cheddar over the top, return it to the oven for 5 minutes until melted and bubbly, then cool briefly and serve.

Frequently asked questions

Can I use fresh spinach and broccoli instead of frozen or pre-packaged options?: Yes, you can use fresh spinach and broccoli instead of frozen options. For fresh spinach, use about 4 cups as it will wilt down significantly during cooking. For broccoli, chop it into small florets and ensure it is cooked until just tender before mixing with the yogurt.
How can I tell when the bake is ready to come out of the oven?: The bake is ready when the top is slightly golden, and the mixture is heated through, which should take about 40 minutes. After adding the cheese, it should be melted and bubbly after an additional 5 minutes. Be careful not to overbake, as the vegetables can become mushy.
What can I use as a substitute for the Mill & Mortar Citrus Salt Flakes?: If you don’t have Mill & Mortar Citrus Salt Flakes, you can use a combination of regular sea salt and a small amount of lemon zest. This will replicate the citrusy, salty flavor profile. Just be cautious with the amount of zest, as it can overpower the dish if overused.
What is the best way to store and reheat leftovers of this bake?: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the portion in an oven-safe dish, cover with foil, and warm in a 325°F (165°C) oven until heated through, about 15-20 minutes. Avoid microwaving, as it can make the vegetables soggy.