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Creamy Mexican Tempeh Veggie Casserole
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Creamy Mexican Tempeh Veggie Casserole Print Prep time 10 mins Cook time 25 mins Total time 35 mins Alexis: Alexis Serves: 3 Ingredients | |
¾ cup | salsa |
½ cup | plain Greek yogurt |
½ tbsp | hot sauce, (such as Frank's, not Tabasco) |
½ tsp | garlic powder |
¼ tsp | cumin |
¼ tsp | salt |
1 cup | spinach, chopped |
½ | bell pepper, chopped |
⅓ cup | frozen corn, (I used Trader Joe's roasted corn) |
¼ cup | chopped green onions |
1 8oz package | tempeh, chopped into small cubes |
Avocado, for topping |
Instructions
Pre-heat oven to 400F. Spray a medium-sized glass baking dish (I used a 6 inch, 4 quart round glass Tupperware) with cooking spray and set aside. You could also double the recipe and bake it in an 8x8 in baking dish.
In a large bowl, stir together salsa, Greek yogurt, hot sauce, garlic, cumin and pepper.
Stir in peppers, corn, spinach and green onions.
Fold in cubed tempeh and stir to combine.
Bake for 25 minutes.
Serve garnished with cubed avocado and a sprinkling of cheddar cheese, if desired.
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