Miracle Noodle Veggie Bake

Updated: Mar 14, 2019

Miracle Noodle Veggie Bake 😋🥦 Completely #vegan and #glutenfree ! This yummy casserole counts for pi day right? It’s much healthier! 😂 I absolutely love this dish from the @plantparadox30 cookbook. The aroma of sage and thyme, the crunchy crust, along with the noodles and vegan cheese sauce, make this a total comfort food! With zero guilt! 😄 I ended up using @hellospoonful ‘s recipe for the Macadamia Nut Cheese. It’s my favorite and super easy! 🧀


Ingredients:


For the Veggie Bake:


1 Tbsp EVOO

1 large yellow onion, chopped

1 bunch asparagus, trimmed and cut into bite-size pieces

2 cups quartered brussel sprouts

3 cups baby spinach

4 cloves garlic, minced

1 Tbsp fresh thyme

1 Tbsp minced sage

1 tsp sea salt

1/2 tsp black pepper

4-6 packets Miracle Noodles, prepared the Gundry way (capellini, angel hair, and fettuccini would all work! Amount of noodles depends on how many your prefer in your casserole)

1 1/2 cup Vegan Nut Cheese sauce (recipe below)

1/4 cup almond or hazelnut meal

1/4 cup nutritional yeast or Parmigiano-Reggiano


For the Miracle Noodles:


1 Tbsp sea salt


For the Vegan Cheese:


1 1/4 cup raw Macadamia nuts

Juice from 1/2 of a lemon

2 Tbsp nutritional yeast

1/2 tsp garlic salt

1/4 cup water, plus more for desired texture


Recipe:


For the Miracle Noodles:


1. Bring a large pot of water to a boil and add salt.


2. Remove your noodles from the package and rinse under cold running water for 2 minutes (only 1 minute in California, to save water!)


3. Transfer noodles to boiling water and cook 2-3 minutes. Drain.


4. Transfer the noodles to a dry pan and cook over medium heat, stirring to thoroughly dry out the noodles. Set aside to use in recipe as directed.


For the Vegan Cheese:


1. Add macadamia nuts to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic salt and 1/4 cup water.


2. Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just might require more work!


3. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for brightness, or garlic salt for garlic flavor.


4. Blend again to combine. Set aside to use in recipe as directed.


For the Veggie Bake:


1. Preheat oven to 375 degrees F. Spray a 9x13-inch casserole dish with olive oil spray and set aside.


2. Heat a large sauté pan over medium-high heat.


3. Add olive oil, onion, asparagus, and Brussels sprouts, and cook, stirring frequently, until onion is tender and brussel sprouts begin to brown on the edges, about 6-8 minutes.


4. Add greens, garlic, thyme, sage, salt, and pepper, and continue to cook until garlic is very fragrant and greens are wilted.


5. Transfer cooked veggies to a strainer to drain off excess liquid.


6. Meanwhile, combined prepared noodles and cheese sauce in a bowl. Fold in strained veggies, then transfer to prepared casserole dish.


7. Sprinkle the top of the noodle mixture with almond meal and nutritional yeast, then bake for 35 minutes, until the top is golden brown and the noodles are hot.


8. Serve, or let cool and store in the refrigerator for up to a week, and the freezer for up to 3 months. Enjoy!


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