ITALIAN-STYLE VEGAN CASSEROLE


TOTAL TIME: 30 MINS

SERVINGS: 2

CALORIES/SERVING: 356 CALS


INGREDIENTS

  • 400 Gram canned diced tomatoes

  • 300 Gram eggplant (chopped)

  • 300 Gram zucchini (chopped)

  • 200 Gram red capsicum (chopped)

  • 20 Gram basil (fresh, chopped)

  • 80 Gram brown onion (diced)

  • 1 garlic clove (crushed)

  • 70 Gram vegan cheese (grated)

  • 100 Gram canned chickpeas (rinsed and drained)

  • 0.5 Teaspoon chilli flakes

  • 10 ml olive oil (2 tsp.)

  • Pinch himalayan salt & pepper


METHOD

  1. Pre-heat oven to 180 degrees and prepare an oven-proof casserole dish

  2. Heat olive oil in a large saucepan over medium heat and saute the onion and garlic for a minute

  3. Mix in the eggplant, zucchini, and capsicum and cook for 4 minutes

  4. Add the canned diced tomatoes, basil, chickpeas, chilli flakes, salt and pepper and continue cooking for 7-10 minutes on low-medium heat

  5. Once cooked transfer the casserole to the baking dish and sprinkle the cheese over the top

  6. Bake the casserole in the oven for 10-15 minutes or until the cheese has melted

  7. Once the cheese turns golden brown, remove the casserole from the oven.

  8. Divide the casserole into two serves. Dish one serving in a bowl and refrigerate the leftover meal


NUTRITION

Serving size 742g

Calories 356 cal

Protein 131g

Fat, total 15.5g

- saturated 8.5g

Carbohydrate 34.1g

- sugars 20g

Sodium 471mg

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