Greek Style Slow Cooked Veg & Beans
This simple recipe has all the comfort! Fragrant beans and veg, slow cooked in heaps of fresh herbs, lemon and tomato, with extra virgin olive oil and big dollop of coconut yohurt. Drizzle your fresh herb dressing on top and voila! A delicious, hearty meal with all the trimmings and deliciousness!
| 442 | 14.8g | 34g | 11.78g |
| Calories | Protein | Carbs | Fat |
Ingredients:
Love! Eggplant, rice, carrot, capsicum, zucchini, chickpeas, black beans, crushed tomatoes, stock, bayleaf, paprika, oregano, cinnamon, dill, Basmati, coconut yoghurt, red wine vinegar, mint, coriander, olive oil, sea salt, black pepper.
Allergens:Made with Gluten free ingredients. Contain nuts.
| per serving (450g) | per 100 g | |
| Energy | 1850 kj | 487 kj |
| Protein | 14.8 g | 3.9 g |
| Fat, total | 11.78 g | 3.1 g |
| - saturated | 3.2 g | 0.8 g |
| Carbohydrate | 34 g | 9 g |
| - sugars | 8.6 g | 2.3 g |
| Sodium | 388 mg | 102 mg |
Storage: Keep refrigerated, store at 5°C or below. Use within 4 days of delivery days.
Oven: Remove lid, cover with foil and heat in preheated 180°C oven for 15-20 min.
Microwave: Remove plastic lid and microwave on high 2-3 min. Ensure meal is heated through, stir well and enjoy.
Suitable to Freeze: Once frozen, consume within 3 months. Defrost in refrigerator and use with 24 hours. Do not refreeze.
