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
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Ricotta, mint and zucchini lasagne
2h
Vegan moussaka
1hod. 50min
Carrot gnocchi with zucchini cream
1 Std. 15 Min
Leek quiche
1h 20min
Cauliflower and sweet potato lasagne
1 Std. 35 Min
Thai tofu and sweet potato cakes
30 Min
Savoury tofu quiche
1 Std. 30 Min
Sweet potato, parsnip and broccoli frittata
55 Min
Slow cooked beans with walnut pesto (TM6)
8 Std. 15 Min
Mediterranean capsicums
2h
Smoky beetroot and black bean sliders with soused cucumber
1h 20min
Pea and garden mint fritters
25min