It is creamy and delicious!
2 cups cooked quinoa cooked in vegetable broth
2 tsp Ener-G Egg Replacer and 4 tbsp. water
1 medium onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp red chilli flakes
1 lb fresh spinach
1 cup Tofutti sour cream
1 tsp fresh lemon zest
1/4 tsp freshly ground pepper
Salt to taste
2 tbsp. nutritional yeast
Preheat oven to 350 degrees. Coat an 8 by 8 glass baking dish with olive oil.
In a large bowl, whisk egg replacer and water together. Set aside.
Heat 1 tbsp. olive oil in a medium pan. Add onion and garlic and sauté until translucent, about 8 minutes.
Add thyme, rosemary, and red pepper, and spinach and sauté until just wilted. Remove from heat; transfer to the egg mixture.
Add quinoa, sour cream, lemon zest, pepper, salt and nutritional yeast to the spinach-onion mixture, stir until well combined.
Pour the mixture into the prepared baking dish, and place in the oven. bake for 60 minutes, until set and edges are brown. Let cool slightly before slicing.