Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 30 g extra virgin olive oil, plus extra to grease and brush
- 2 zucchini, 1 peeled into ribbons and 1 deseeded and cut into pieces (3 cm)
- 60 g fresh baby spinach leaves
- 150 g brown onion, cut into quarters
- 2 garlic cloves
- ½ red capsicum (approx. 50 g), deseeded and cut into pieces (3 cm)
- 1 carrot, cut into pieces (3 cm)
- 700 g filtered water
- ½ tsp dried oregano
- 1 ½ tbsp stock paste (see Tips)
- 150 g polenta
- 2 pinches ground black pepper
- 1 tbsp pine nuts
- vegan Parmesan cheese, to sprinkle (optional)
- Nutrition
- per 1 portion
- Calories
- 671.1 kJ / 159.8 kcal
- Protein
- 3.3 g
- Carbohydrates
- 16.6 g
- Fat
- 8.4 g
- Fibre
- 2.9 g
In Collections
Alternative recipes
Vegan moussaka
1h 50min
Pea and garden mint fritters
25 min
Lentil and chickpea burger with tahini dressing
1h 30min
Mushroom quinotto
30 min
Mashed pea and corn slice
40 min
Sweet potato, parsnip and broccoli frittata
55 min
Eggplant and porcini bites with turmeric tahini dressing
55 min
Pumpkin and tempeh bobotie
1h 5min
Butternut mac and cheese
45 min
Thai tofu and sweet potato cakes
30 min
Stuffed capsicums with herbed quinoa
30 min
Plant-based béchamel sauce
10min