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Ingredients
Kräuterpolenta
- 20 g vegane Margarine
- 750 g Wasser
- 3 TL Gewürzpaste für Gemüsebrühe, selbst gemacht (vegan)
- 2 Prisen Muskatnuss, gemahlen
- 1 TL Salbeiblätter, getrocknet, gehackt
- 1 TL Thymian, getrocknet
- 1 TL Oregano, getrocknet
- 1 TL Zitronensalzpaste, selbst gemacht
- 2 Prisen Pfeffer, frisch gemahlen
- 150 g Polenta
- 4 EL Hefeflocken
Ratatouille und Fertigstellung
- 100 g rote Zwiebeln, halbiert
- 1 - 2 Knoblauchzehen, nach Geschmack
- 1 rote Paprikaschote, in groben Stücken
- 1 grüne Paprikaschote, in groben Stücken
- 20 g Olivenöl, etwas mehr zum Braten
- 100 g Zucchini, in Würfeln (5 mm)
- 100 g Melanzani, in Würfeln (5 mm)
- 2 Paradeiser, in Würfeln (5 mm)
- 2 TL Zucker
- 1 TL Oregano, getrocknet
- ½ TL Salz
- 2 Prisen Pfeffer, frisch gemahlen
- 20 g Tomatenmark
- 100 g passierte Tomaten
- Nutrition
- per 1 Portion
- Calories
- 1394 kJ / 333 kcal
- Protein
- 13 g
- Carbohydrates
- 50 g
- Fat
- 11 g
- Saturated fat
- 2 g
- Fiber
- 9.8 g
- Sodium
- 410 mg
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