Spinach and Nutmeg Quinoa Bake | Vegan Recipes | Veganuary

Ingredients

• 4 cups cooked quinoa, or two cups uncooked
• 2 tablespoons vegetable bouillon powder (for the quinoa cooking water)
• Olive oil, sunflower or coconut oil
• 4 teaspoons egg replacer (plus liquid)
• 2 onions (one red, if desired)
• 5 cloves garlic
• 2 teaspoons nutmeg
• Pinch cayenne pepper
• 4 cups of baby-spinach leaves
• 3 cups vegan sour cream or coconut cream
• 2 teaspoons organic lemon zest
• ¼ teaspoon freshly ground black pepper
• 1 grated carrot
• 1 teaspoon turmeric