Couscous and Veggie Bake

Ingredients:

[ul style=”1″]
[li]1 tablespoon olive oil[/li]
[li]4 -5 leaves kale, chopped[/li]
[li]1.5 cups mushrooms, sliced[/li]
[li]2 medium carrots, sliced[/li]
[li]2 cloves garlic, minced[/li]
[li]1.5 tablespoons Earth Balance (or other butter alternative)[/li]
[li]2 tablespoons all purpose flour[/li]
[li]2 1/4 cups almond milk (or other milk alternative)[/li]
[li]2/3 cups couscous[/li]
[li]1 cup Daiya cheddar cheese[/li]
[li]1 Garden Herb Sunshine Burger patty, crumbled[/li]
[li]Salt and pepper, to taste[/li]
[li]1/4 cup tomato sauce[/li]
[/ul]

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[ol style=”1″]

Directions:

[li]Preheat oven to 350 degrees. Over medium heat, sauté kale, mushrooms and carrots in olive oil. Add garlic and sauté until tender.[/li]
[li]In a separate saucepan, melt Earth Balance. Slowly add in the flour as the Earth Balance melts. Cook the mixture on low, stirring for about two minutes. Slowly, add the almond milk, stirring constantly and bring to a boil. [/li]
[li]Immediately remove from heat when the mixture comes to a boil. Mix in the couscous, Daiya cheese and add salt and pepper to taste. In a shallow baking dish, layer the couscous mixture, veggies, Sunshine Burger and tomato sauce. [/li]
[li]Bake for 30 minutes.[/li]
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