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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.

Brilliant Bases Used In This Recipe
Vegan Bechamel
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

  1. Chop red onion, button or chestnut mushrooms, and red pepper into small pieces.

  2. Toss the vegetables with a little oil and roast them in the oven until softened. Alternatively, pan-fry them lightly.

  3. Then make or prepare your vegan bechamel brilliant base. 

  4. Mix the roasted vegetables with the vegan bechamel sauce to create a creamy filling.

  5. Scoop out the flesh from baked jacket potatoes and mix it with the vegetable filling.

  6. Refill the potato skins with the mixture.

  7. Place the stuffed potato skins back in the oven and bake until heated through.

  8. 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!

Method
Ingredients
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