Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Vegan Vegetable Casserole
Preheat the oven to 400°F and grease a baking dish.
Rinse the thyme, shake dry, and strip the leaves. Rinse eggplant, trim, cut lengthwise into quarters, and cut into about 3/4-inch thick pieces. Peel carrots and grate coarsely. Peel onion and garlic and finely dice both.
Melt the margarine in a saucepan and fry the onion with the garlic until translucent. Then sprinkle with flour, stir and cook until foamy. Gradually pour in the oat milk, stirring constantly with a whisk. Simmer about 5 minutes until creamy, stirring constantly. Season with salt, pepper, and nutmeg. Stir in the cheese and allow to melt briefly.
Place the vegetables and the sauce in the baking dish and bake in the oven for about 30 minutes.
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
Healthy, because
Eggplants cotain bitter substances which help kickstart a lazy digestion and secondary plant substances which protect the body cells from free radical damage.
Even smarter
If you don't like eggplant, you can also prepare this dish with zucchini, dried tomatoes and basil.