NUTRITION

SERVINGS

INGREDIENTS

1.75 oz dry soy curls

0.5 cup cooked wild rice

0.5 cup cannellini beans

0.25 cup vegetable broth

3 tbsp nutritional yeast

1 tsp olive oil

1 cup cremini mushrooms

0.5 cup yellow onion

0.5 cup celery

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 cup fresh spinach

PREPARATION

• 1

  Rehydrate soy curls in warm water for 10 minutes, then drain and squeeze out excess moisture.

• 2

  In a blender, combine cannellini beans, vegetable broth, and nutritional yeast until completely smooth and velvety.

• 3

  Heat olive oil in a large oven-safe skillet over medium heat and sauté the onions, celery, and mushrooms until softened.

• 4

  Add the rehydrated soy curls, garlic, thyme, salt, and pepper to the skillet, browning the curls for 5 minutes.

• 5

  Stir in the cooked wild rice, fresh spinach, and the blended bean sauce until the spinach is wilted and everything is well coated.

• 6

  Transfer the skillet to a 375°F oven and bake for 15 minutes until the edges are bubbling and the top is lightly golden.