About the Recipe
Talk about easy! Honestly, every ingredient goes into a baking dish and is baked. Minimal prep with no standing over a stove. Also, only a few dishes to clean! Keeping it simple and inexpensive! Let's dig in.
Ingredients
375g of Orzo
1 eggplant, diced
1 red onion, diced
1/2 cup of sun dried tomatoes in oil, julienned (you can buy them already prepared in a jar at Trader Joe's!)
1 container of Boursin vegan cheese
2 cups of vegetable stock
1 can of lite coconut milk
1 tsp of Italian seasoning
1 tsp of onion powder
1 tsp of garlic powder
1 tsp salt
1/2 tsp paprika
1/2 tsp of crushed red pepper flakes
4 cloves of garlic
2 vegan sausage links, crumbled (Field Roast, Italian style is preferred)
3 cups of spinach
1 cup of vegan parmesan cheese
Preparation
Heat oven to 400*
Add everything to the casserole dish, except the spinach and parmesan, and stir to combine.
Cover and put in the oven for about 40 minutes.
Remove from oven, uncover, and stir in spinach and vegan parmesan cheese.
Cover and bake for another 5-10 minutes.
Remove from oven, uncover, and stir one last time before serving with fresh Italian bread.
