This gorgeously comforting vegan keto veggie bake is one of my favourite go-to dishes. You can use practically any veggies you have in your kitchen and they always come out perfectly. A great dish to add to your culinary repertoire x

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INGREDIENTS
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Pretty much all veggies work for this dish. But today I used:
1 Aubergine (eggplant)
1 courgette (zucchini)
A few florets of broccoli
1 carrot
1 tin of coconut cream ( or 1 tin of tomatoes)
2 avocados (for the top layer)
Walnuts and pumpkin seeds (optional)


DIRECTIONS
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1. Chop all veggies in similar size cubes. And finely cut (or mash) avocados so it’s spreadable.

2. Saute chopped veggie in a frying pan with oil till they are softened. Season with salt and pepper. Add in the coconut cream (or tinned tomatoes) and cook on medium heat till all ingredients are nice and tender and the sauce is thickened. Check the seasoning.

3. Transfer the veggies in a pie tray, top it with the finely chopped avocado and spread evenly. Drizzle some olive oil. (free to add whatever toppings you like. Cherry tomatoes, vegan cheese or tofu cubes)

4. Bake in a preheated 220C/425F for 10-15 minutes (or till it’s pipping hot). Option to sprinkle your favorite nuts and seeds. And enjoy x


#veganketomeatballs
#KetoVeganRecipes
#VeganGlutenFree
#eggless

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