Weight Watchers-Friendly Vegetable Bake
Ingredients:

  • 1 tbsp light margarine (vegan)
  • 1 small onion, finely chopped
  • 1 carrot, finely diced
  • Handful of broccoli florets, chopped
  • 1 tomato, diced
  • 1 small can (330g) of sweet corn, drained
  • Salt & pepper, to taste
  • 2-3 tbsp light margarine (vegan)
  • 2 tbsp all-purpose flour (vegan-friendly)
  • 1 cup (250ml) unsweetened almond milk or other low-calorie plant-based milk
  • Freshly ground black pepper, salt, nutmeg
  • 1/2 cup shredded vegan mozzarella cheese (preferably a light version)
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 220°C (425°F).
  2. In a skillet, melt 1 tablespoon of light margarine. Sauté the onion until translucent. Add the carrot, broccoli, tomato, and sweet corn. Season with salt and pepper. Cook until the vegetables are tender.
  3. In a saucepan, melt the remaining light margarine. Whisk in the flour until smooth. Gradually add the unsweetened almond milk, whisking constantly until the mixture thickens. Season with freshly ground black pepper, salt, and a pinch of nutmeg.
  4. In an oval baking dish, layer the cooked vegetables. Pour the creamy sauce over the vegetables.
  5. Sprinkle the shredded vegan mozzarella cheese and dried oregano on top.
  6. Bake in the preheated oven for about 20 minutes, until the dish is bubbly and golden on top.
  7. Serve hot and enjoy!

Nutrition Information (per serving, serves 4):

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 4g

Weight Watchers Points (per serving): Approximately 3 points

Enjoy this delicious and healthy vegetable bake while staying on track with your Weight Watchers plan!

Ingredients:

  • 1 tbsp light margarine (vegan)
  • 1 small onion, finely chopped
  • 1 carrot, finely diced
  • Handful of broccoli florets, chopped
  • 1 tomato, diced
  • 1 small can (330g) of sweet corn, drained
  • Salt & pepper, to taste
  • 2-3 tbsp light margarine (vegan)
  • 2 tbsp all-purpose flour (vegan-friendly)
  • 1 cup (250ml) unsweetened almond milk or other low-calorie plant-based milk
  • Freshly ground black pepper, salt, nutmeg
  • 1/2 cup shredded vegan mozzarella cheese (preferably a light version)
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 220°C (425°F).
  2. In a skillet, melt 1 tablespoon of light margarine. Sauté the onion until translucent. Add the carrot, broccoli, tomato, and sweet corn. Season with salt and pepper. Cook until the vegetables are tender.
  3. In a saucepan, melt the remaining light margarine. Whisk in the flour until smooth. Gradually add the unsweetened almond milk, whisking constantly until the mixture thickens. Season with freshly ground black pepper, salt, and a pinch of nutmeg.
  4. In an oval baking dish, layer the cooked vegetables. Pour the creamy sauce over the vegetables.
  5. Sprinkle the shredded vegan mozzarella cheese and dried oregano on top.
  6. Bake in the preheated oven for about 20 minutes, until the dish is bubbly and golden on top.
  7. Serve hot and enjoy!

Nutrition Information (per serving, serves 4):

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 4g

Weight Watchers Points (per serving): Approximately 3 points

Enjoy this delicious and healthy vegetable bake while staying on track with your Weight Watchers plan!