Vegan ‘Polenta’ and Italian Vegetables

  • 3.1:1 Ratio
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Recipe makes 2 portions

This ketogenic diet recipe provides approximately:

Nutritional content Per 1 portion Per 2 portions
Fat 31.4g 21.4g LCT 62.7g 42.7g LCT
10g MCT 20g MCT
Protein 6.2g 12.4g
Carbohydrate 4g 8g
Energy (calories) 323kcal 646kcal

Ingredients

Ingredients Quantity
betaquik 100g
Vegetable stock cube 1g
Ground almonds 50g
Basil, dried 0.5g
Olive oil 12g
Aubergine, cubed 80g
Tomatoes, tinned, chopped 80g
Chilli powder 0.5g
Garlic purée, e.g Gia 3g
Cayenne pepper 0.5g

Method

Polenta

  1. Heat betaquik® with the stock cube
  2. Add the almonds and simmer for 2 minutes, whilst stirring.
  3. Stir in the basil and remove from the heat. Cover and leave 5 mins to thicken.

Vegetables

  1. In a separate pan heat the olive oil and add the aubergine, cook for 5 minutes on a low heat.
  2. Add tomatoes and simmer for a further 2 minutes.
  3. Add and mix in chilli powder, garlic puree and cayenne pepper.
  4. Divide into 2 and serve the ‘polenta’ with the vegetables.

betaquik® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet.

Always check with your dietitian what is suitable for you.