Very Green Veggie Cake

I showed yesterday on stories that sometimes even when we don’t have much in the fridge, it’s possible to come up with a quick healthy yummi dinner.

This cake was improvised but the recipe turn out so good I am posting here for you. It’s a great way to use left over veggies and perfect for meal prep!

WHAT YOU WILL NEED:
Serves 3-4 people

  • 1 ½ cups choppes greens(I used cauliflower leaves)
  • 1 ½ frozen spinach
  • 1 cup frozen green peas
  • 1-2 tbsp olive oil
  • 1 tbsp dried herbs(I used dried thyme and Colombo spice mix)
  • 40g chickpea flour
  • 20g rice flour
  • 1 tbsp tapioca, potato or corn starch
  • 200g soft tofu
  • ½ tsp black salt(optional)
  • 1 tbsp nutritional yeast
  • 100ml plant milk
  • 1/2 tsp salt
  • 1/3 cup chopped walnuts or vegan parmesan

HOW TO:

  1. Heat a large pan with the olive oil and cook the veggies with the spices for about 10-15 minutes;
  2. Meanwhile blend the tofu with the milk, nutritional yeast and black salt until it becomes a cream;
  3. Once the veggies are cooked, set aside to cool down and then mix in the tofu cream and the flour mix;
  4. Adjust salt and pepper if needed;
  5. Transfer the veggies to a cake pan or gratin, top it with some chopped nuts or vegan parmesan and bake it for about 30-40 minutes at 180°C;
  6. I served mine with some roasted Hokkaido pumpkin and hummus.

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