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:
Preheat your oven to 220°C (425°F).
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.
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.
In an oval baking dish, layer the cooked vegetables. Pour the creamy sauce over the vegetables.
Sprinkle the shredded vegan mozzarella cheese and dried oregano on top.
Bake in the preheated oven for about 20 minutes, until the dish is bubbly and golden on top.
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:
Preheat your oven to 220°C (425°F).
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.
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.
In an oval baking dish, layer the cooked vegetables. Pour the creamy sauce over the vegetables.
Sprinkle the shredded vegan mozzarella cheese and dried oregano on top.
Bake in the preheated oven for about 20 minutes, until the dish is bubbly and golden on top.
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!