45 min
Vegan Suitable for vegans
Type of dish: Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Traces of milk
Traces of milk
Ingredients for 5 portions
Elaboration
  • Make square shaped vol-au-vents.
  • Make a basic vinaigrette.
  • Chop onion, carrot and green pepper into brunoise.
  • Dice the courgette and the aubergine.
  • Slice the mushrooms.
  • Soften the onions, carrots, green peppers, courgettes, aubergines and mushrooms, cooking the hardest vegetables first. Drain excess oil and add salt to taste.
  • Finely chop the lettuce and the red cabbage into julienne.

SERVING

  • Bake the puff pastry bases.
  • Fill with the softened and hot vegetables.
  • Place on a plate and add some dressed lettuce and red cabbage salad.
Nutritional information (1 portion)
Fiber 4.37 g
Saturates 9.41 g
Monounsaturated fatty acids 13.35 g
Polyunsaturated fatty acids 15.92 g
Cholesterol 46.03 mg
Calcium 94.26 mg
Iron 2.2 mg
Zinc 0.77 mg
Vitamin A 374.17 ug
Vitamin C 55.75 g
Folic acid 39.13 ug
Salt (Sodium) 977.78 mg
Sugars 5.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.