Summer Challenge Day 1

Creamy vegan broccoli and quinoa casserole

In the fridge:

soft tofu, lemon, broccoli, onion, mushrooms, garlic

In my pantry:

olive oil, fresh basil, fresh oregano

The Cook:

  1. Cream sauce — blend 1/2 clove garlic, full pack of soft tofu, handful of basil, sprig of oregano, salt, pepper and a tablespoon of olive oil

2. Cook the quinoa and lightly stir fry a quart of red onion, broccoli and mushrooms

3. Mix it up and put it in the oven for 10 minutes on 200.

4. Top with lemon juice. Yum.

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