Mushroom & leek bake

- 466
Calories
- 13.6g
Fiber
- 23.8g
Protein
- 63.1g
Carbs
- 13.2g
Fats
- 7.8g
Sugar
Ingredients
4
Instructions
- 1.
Add oil to a
wok, once hot add the sliced leek, half the salt and pepper – cook for 3 minutes
- 2.
Add the peppers and garlic – cook for 4 minutes
- 3.
To the
wok add the mushroom – cook for 8 minutes
- 4.
Add the butter beans and spinach, allow the spinach to wilt and then add the smoked paprika and mix together
- 5.
To a
blender add the silken tofu and coconut yogurt – blend until smooth
- 6.
Once blended, pour into the
wok and add half of the nutritional yeast, mustard seeds, half the rosemary and vegetable stock – stir together and simmer for 5 minutes
- 7.
In a bowl mix together the breadcrumbs, remaining nutritional yeast and rosemary, pumpkin seeds, salt and pepper
- 8.
Pour the vegetable mix into a
baking dish and cover with the bread crumb mixture
- 9.
Place in a pre-heated oven for 20 minutes