Mushroom and Mixed Veggie Bake

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Mushroom and Mixed Veggie Bake
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
479
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie479 cal.(23 %)
Protein15 g(15 %)
Fat9 g(8 %)
Carbohydrates90 g(60 %)
Sugar added0 g(0 %)
Roughage9.8 g(33 %)
Vitamin A0.8 mg(100 %)
Vitamin D3.6 μg(18 %)
Vitamin E1.5 mg(13 %)
Vitamin K11.8 μg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.3 mg(21 %)
Folate83 μg(28 %)
Pantothenic acid4.9 mg(82 %)
Biotin30.9 μg(69 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium601 mg(15 %)
Calcium49 mg(5 %)
Magnesium85 mg(28 %)
Iron2.4 mg(16 %)
Iodine21 μg(11 %)
Zinc2.4 mg(30 %)
Saturated fatty acids1.4 g
Uric acid158 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
¼ cup olive oil
2 large carrots (peeled and chopped)
2 red peppers (seeded and sliced)
1 large onion (sliced)
3 cups shiitake mushrooms (sliced)
1 ½ cups dried cannellini beans (soaked in cold water overnight)
3 cups vegetable stock
salt
peppers
How healthy are the main ingredients?
shiitake mushroomolive oilcarrotonionsalt

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4.
2.
Heat the olive oil in a large, heavy-based saucepan over a medium heat. Saute the carrots, pepper and onion for 4-5 minutes, stirring occasionally, then remove from the saucepan to a bowl.
3.
Add the mushrooms and beans to the saucepan and cover with the stock.
4.
Bring to a simmer, cover and cook over a low heat for 6-8 minutes.
5.
Pour into a roasting tray and add the other vegetables too, stirring to mix well. Season then bake for 10 minutes.
6.
Remove and allow to cool for 5 minutes before serving.
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