Breakfast
Gwinganna polenta with vegetables
To make your own Vegetable stock paste, see Cookidoo® for the recipe.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 70 min
- Total
- 70 min
- Yield
- 6 portions
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- Category
- Breakfast
- Time
- Over 1 hour
- Nutrition
- High fibreUnder 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- brown onion
- 7.1 oz
- carrot
- 1
- sweet potato
- 5.3 oz
- olive oil
- 0.7 oz
- zucchini
- 1
- red capsicum
- 0.5
- mixed fresh herbs
- 6 sprigs
- puy lentils
- 3.5 oz
- fresh baby spinach leaves
- 1.4 oz
- sea salt
- 1 pinches
- ground black pepper
- 1 pinches
- pumpkin
- 7.1 oz
- tomato
- 1
- extra virgin olive oil
- 1 tbsp
- sea salt
- sea salt
- ground black pepper
- ground black pepper
- water
- 2.2 lb
- Vegetable stock paste
- 2 tsp
- polenta
- 7.1 oz
- extra virgin olive oil
- 1.8 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 9 g
- Energy
- 1,591.6 kJ
- Calories
- 380.4 kcal
- Fat
- 15.2 g
- Fibre
- 7.6 g
- Carbohydrates
- 54.2 g
Cooking instructions are available on the original Cookidoo® page.
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