Mushroom and Mixed Veggie Bake
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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