Gwinganna polenta with vegetables

Gwinganna polenta with vegetables

3.7 21 évaluations

Prép. 15min

Total 1h 10min

6 portions

Ingrédients

Vegetables

brown onion cut into quarters
200 g
carrot cut into pieces
1
sweet potato cut into pieces (approx. 2 cm)
150 g
olive oil
20 g
zucchini cut into pieces (approx. 3 cm)
1
red capsicum cut into pieces (approx. 3 cm)
½
mixed fresh herbs of choice, leaves only
6 sprigs
puy lentils cooked (see Tips)
100 g
fresh baby spinach leaves
40 g
sea salt
1 pinch
ground black pepper
1 pinch

Pumpkin and tomato sauce

pumpkin peeled and diced (approx. 1 cm)
200 g
tomato large and ripe, cut into quarters
1
extra virgin olive oil
1 tbsp
sea salt to season
ground black pepper to season

Polenta

water
1000 g
Vegetable stock paste (see Tips)
2 tsp
polenta
200 g
extra virgin olive oil
50 g

Niveau

facile

Infos nut. par 1 portion

Sodium 64.4 mg

Protides 9 g

Calories 1591.7 kJ / 380.4 kcal

Lipides 15.2 g

Fibre 7.6 g

Graisses saturées 2.4 g

Glucides 54.2 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

A taste of Gwinganna 11 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Pulled BBQ jackfruit

25min

Mushroom freekeh risotto with spring onion oil

1h 10min

Thai tofu and sweet potato cakes

30min

Vegan mayonnaise

15min

Gwinganna mushroom pâté

20min

Sweet and sour tempeh

50min

Black tahini and beetroot hommus

1h 10min

Chilli con tempeh

20min

No-waste veggie bolognese (TM6)

3h

Sweet potato lasagne

1h 20min

Vegan moussaka

1h 50min

Gwinganna nut and seed bread

3h 25min