Gluten Dairy Free Primavera Bake

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Wonderful vegetarian casserole adapted for the gluten and dairy free diet. The fresh vegetables can be easily used instead of their canned/ frozen counterparts.

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Steps

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Heat oil in large nonstick skillet over medium heat.

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Add onion & saute 3 minutes add garlic.

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Saute 1 minute stir in tomatoes with their liquid , tomato sauce , oregano , basil , pepper , and salt , while breaking up tomatoes.

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Simmer uncovered 15 minutes or until it thickens a bit.

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Meanwhile cook rice in boiling water.

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Drain any access liquid when done and return to pot.

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Mix tofu , olive oil , nutmeg , and seasoned salt in blender.

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Heat oven to 375f.

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Coat 11x7x2 baking dish with nonstick cooking spray.

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Stir spinach , peas , and corn into skillet with vegetable mixture.

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Cook 5 minutes add vegetable mixture and tofu mixture to rice.

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Spoon into prepared baking dish.

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Bake in 375f oven for 25 minutes.

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Let stand 5 minutes before serving.

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Ingredients

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vegetable oil, onions, garlic cloves, tomatoes, tomato sauce, basil, oregano, salt, black pepper, rice, spinach, frozen corn, green peas, tofu, olive oil, nutmeg, seasoning salt