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Fuhrman's Krispy Kale Kasserole

Friday, January 03, 2014

Crispy Kale Casserole

Serves: 6

2 medium onions, diced
1/2 head cabbage, chopped
1 bunch kale, tough stems and center ribs removed and leaves chopped
2 carrots, diced
2 teaspoons Bragg's Liquid Aminos
7 ounces silken tofu
1/4 cup nutritional yeast
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon paprika
3 cloves garlic
1/2 cup raw almonds

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Preheat oven to 350 degrees.

Place 1/4 cup water, the onions, and Liquid Aminos in large pot. Simmer until the onion is soft, about 3 minutes. Add cabbage, kale and carrots, cover and simmer about 12 minutes or until vegetables are tender, adding more water as necessary.

Place in a baking dish.

In food processor, combine tofu, nutritional yeast, basil, oregano, paprika, garlic and almonds. Pour over vegetables.

Bake for about 15 minutes or until topping is crispy.

Per Serving: CALORIES 174; PROTEIN 13g; CARBOHYDRATES 19g; TOTAL FAT 7.6g; SATURATED FAT 0.8g; CHOLESTEROL 0.1mg; SODIUM 129mg; FIBER 7.3g; BETA-CAROTENE 4030ug; VITAMIN C 61mg; CALCIUM 342mg; IRON 3.8mg; FOLATE 252ug; MAGNESIUM 75mg; ZINC 1.7mg; SELENIUM 8.6ug
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