Vegan, Gluten Free
Provencal Vegetables Filler
10 mins
Easy
1 Serving
Aubergines, courgettes and mushrooms are added to either Bechamel sauce or Greek Yoghurt for a light and simple vegan or vegetarian filler, fuelled antioxidants and great on baked spuds or in sandwiches.
About This Recipe
Aubergines, courgettes and mushrooms are added to either our Bechamel sauce or Greek Yoghurt for light and simple vegan or vegetarian options, fuelled with loads of antioxidants.
This filler is made for our Skins 'n' Things recipe as a filler for Jacket Potato skins but can be used for other recipes too.
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Ingredients
50g/1.8oz roasted Provencal veg (mix of courgettes, tomatoes, aubergines)
4tsp Elevated Vegan Bechamel sauce/Greek yoghurt
1tsp chopped black olives
1tsp savoury yeast
2tsp Elevated salsa verde
Nutrition Per Serving
Calories
62
Fats
2G
Carbs
6G
Protein
5G
Method
Chop red onion, button or chestnut mushrooms, and red pepper into small pieces.
Toss the vegetables with a little oil and roast them in the oven until softened. Alternatively, pan-fry them lightly.
Then make or prepare your vegan bechamel brilliant base.
Mix the roasted vegetables with the vegan bechamel sauce to create a creamy filling.
Scoop out the flesh from baked jacket potatoes and mix it with the vegetable filling.
Refill the potato skins with the mixture.
Place the stuffed potato skins back in the oven and bake until heated through.
Serve topped with vegan pesto and a sprinkle of B12-enhanced nutritional yeast for a cheesy, umami flavor.
Enjoy as a delicious, versatile meal that can be stored in the fridge for up to 5-7 days!