Diabetic Vegan Recipe

Veganism is popular and healthy

I need to start this off by saying that I am not a Vegan. My family eats more vegetables than meat based dishes, though we do consume meat. When I share vegan and vegetarian recipes, I am not condemning meat eaters at all!

Veganism has gained a lot of popularity among the health and eco-conscious. With the issues that elevated protein can cause in diabetic, I thought it may be a good idea to share recipes all diabetics can incorporate into their diet. So, if you are a vegan/vegetarian diabetic, this recipes is dedicated to you!

And if you aren’t vegan or maybe not diabetic, impress your friends with a dish that is tasty, but meatless! For you carnivores, you can replace the tofu with ricotta cheese.

Spinach OR Broccoli Casserole

*1 cup of cooked brown or wild rice
*2 cups silken tofu (or mashed semi-firm, OR ricotta cheese)
*1 package raw spinach or raw broccoli
*2 green peppers, chopped
*2 cups grated soy cheese, you favorite flavor
* 1 teaspoon salt (sea salt is wonderful)
*1 clove garlic, run through press.

Combine all of the ingredients in a large bowl. Place in a baking dish that has been prepared with olive oil (lightly). Slivers of almonds can be placed on top before placing in the over. Bake at 350 F for 30-35 minutes, longer if needed, up to 45 minutes. 5 minutes before removing, top with a meltable soy based cheese substitute.