Vegetarian

Cheesy Vegan Veggie Strata is for Dinner.

Cheesy Vegan Veggie Strata takes 60 minutes to prepare.

Cheesy Vegan Veggie Strata takes 30 minutes to cook.

Cheesy Vegan Veggie Strata makes 12 servings.

The ingredients for Cheesy Vegan Veggie Strata are:

Cheese Filling:
1 bag frozen spinach (10 oz), thawed, drained, patted dry
12 oz package extra firm tofu
3.5 oz jar pesto
2 tbls nutritional (brewer's) yeast
16 oz soy ricotta (Tofutti Better Than Ricotta)
Pepper\Cayenne Pepper to taste

Marinara:
1 1/2 pounds fresh chopped tomatoes
2 cups chopped red and\or white onion
2 cups chopped sweet peppers
2 tbls chopped garlic
1 tbls olive oil
2 tbls (5 g) fresh basil
2 tbls (5 g) fresh oregano
1 tsp fresh rosemary
6 oz can tomato paste
3.8 oz can sliced black olives, drained

Layers:
6 oz portabellos (about 2 large mushrooms)
2 medium eggplant
2-3 medium zucchini
10 oz package Vegan Mozzarella (Teese)

Here is how you make Cheesy Vegan Veggie Strata:

Filling - drain the spinach and tofu and then mix everything for the filling together. I used a blender to mix the tofu, pesto, ricotta & yeast then added the spinach and mixed it in. You can do this the night before and keep it refrigerated.Sauce - add a tablespoon of olive oil to a hot frying pan and add the chopped onions, peppers & garlic and sear -- do not overcook. Then you can add the remainder of the ingredients to the pan and simmer until the sauce is the consistency that you desire - you will need to stir occasionally. I prefer to move everything into a crock-pot and let it sit on low for about 4 hours. You could also do this step the day before and refrigerate.Layers - peel and slice the eggplant into thin slices. Place the slices on parchment paper on a baking sheet and put in the oven at 350 for about an hour or until the slices are fairly dry. Peel and slice the the zucchini and lay them out on some paper towel and salt them and blot them to try to pull out as much water as possible. Slice the portabellos into thin slices.Put it all together -- grease a 9x13 pan and put down a thin layer of sauce. Put down a layer of eggplant (use half). Put down a layer of the cheese filling (use half). Lay down the mushrooms for the next layer. Cover with the remainder of the sauce. Lay down the remainder of the eggplant followed by the cheese filling. Cover the top with the zucchini then shred the mozzarella over the top. Cover the pan with tinfoil. Bake at 350 for about 30 minutes. Nothing needs to be 'cooked' so all you're really doing is warming it through and melting the cheese.Serving Size: 9x13 pan cut in 12 piecesNumber of Servings: 12Recipe submitted by SparkPeople user CDFRANCK.

The nutritional information for Cheesy Vegan Veggie Strata is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 290.5

• Total Fat: 14.9 g
• Cholesterol: 0.0 mg
• Sodium: 563.6 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 8.2 g
• Protein: 9.5 g

The dietary needs meet for Cheesy Vegan Veggie Strata is Vegetarian