HIGH-PROTEIN VEGETABLE BAKE
This a great, flexible main dish for vegetarians trying to increase our protein intake. It's low-carb and even small portions are quite filling. Eat it hot for dinner or cold for a post-gym lunch. You can use any dark greens you prefer, but it's my favorite way to eat broccoli. Add or substitute whatever spices tickle your fancy -- try it with a tablespoon of dill; go Italian with shredded fresh basil, ground rosemary, and extra garlic; or go Mediterranean with cumin and coriander. If you substitute matzoh meal for the wheat germ, this can be a fun gefilte fish substitute for a vegetarian seder. Makes 8 side dishes
Provided by Cheryl T-Z
Categories One Dish Meal
Time 55m
Yield 4 main dish servings, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Lightly coat the inside of a 9x9 square (preferably glass or ceramic) baking dish with butter, vegetable shortening, or cooking spray.
- Boil or steam vegetables until tender.
- Drain if necessary.
- In a large bowl, whisk eggs, milk, and protein powder until smooth.
- Add TVP, olive oil, salsa, garlic, 1 oz cheese, and spices.
- Mix well.
- Add green vegetables.
- Mix well.
- Pour mixture into prepared baking dish.
- Sprinkle wheat germ and remaining ounce of cheese evenly on top.
- Bake in 350F oven for 35-45 minutes, until firm.
- If necessary, broil for five minutes to melt cheese and brown top.
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