There is nothing better than coming home to a warm and hearty meal straight from the oven! Whistler Blackcomb Executive Chef, Wolfgang Sterr, created this delicious recipe keeping in mind the thousands of hungry skiers and snowboarders he sees visiting Whistler Blackcomb every winter! Check out Chef Wolfgang Sterr on Cooking With Daiya.
1/2 cup Daiya Plain Cream Cheese Style Spread
1 1/2 cups Daiya Classic Blend Shreds
1 1/2 cups Canadian White quinoa, cooked
1 tbsp extra virgin olive oil
1/2 White onion, peeled & chopped
2 cloves garlic, minced
2 cups Artichokes, canned & drained
10 oz Spinach, fresh
1 head Cauliflower, cleaned & cut into small pieces
1 1/2 cups Almond Milk, (or any dairy-free milk of your choice)
3 tbsp Vegan buttery spread
3 tbsp Flour, (or gluten-free flour of your choice)
1 cup Panko bread crumbs, (or gluten-free breadcrumbs of your choice)
Salt & pepper (to taste)
Cook Canadian quinoa in salted water and drain.
Heat olive oil in a frying pan and sauté, onions, garlic, for 2-3 minutes.
Add the prepped cauliflower, artichoke and spinach to the pan and sauté for 5 minutes.
Heat the Almond Milk in a pan.
Mix flour and vegan buttery spread to make a paste.
Stir flour mixture into the almond milk and stir well, this will thicken the sauce.
Add Daiya Cream Cheese Style Spread and Daiya Shreds to the sauce.
Place the sautéed vegetables and cooked quinoa into a baking pan.
Pour the cheese sauce into the pan and mix well.
Mix Daiya Shreds and bread crumbs, place on top of the bake.
Bake in the oven at 350 degrees C, until golden brown.