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Ingredients
- 30 g extra virgin olive oil plus extra to grease and brush
- 2 zucchini 1 peeled into ribbons and 1 deseeded and cut into pieces (3 cm)
- 60 g fresh baby spinach leaves
- 150 g brown onion cut into quarters
- 2 garlic cloves
- ½ red capsicum (approx. 50 g), deseeded and cut into pieces (3 cm)
- 1 carrot cut into pieces (3 cm)
- 700 g filtered water
- ½ tsp dried oregano
- 1 ½ tbsp stock paste (see Tips)
- 150 g polenta
- 2 pinches ground black pepper
- 1 tbsp pine nuts
- vegan Parmesan cheese to sprinkle (optional)
- Nutrition
- per 1 portion
- Calories
- 159.8 kcal / 671.1 kJ
- Protein
- 3.3 g
- Fat
- 8.4 g
- Carbohydrates
- 16.6 g
- Fibre
- 2.9 g
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