Miniature Veggie Cheese Bakes

Ingredients

  • 1/2 chopped courgette
  • 80g grated Violife Cheese
  • 1 diced red pepper
  • 2 medium diced carrots
  • 1/2 cup finely chopped cauliflower
  • 1/2 chopped leek
  • 2 medium diced sweet potato
  • 30g butter
  • 8-10 olives
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp garlic paste
  • 1 tin chopped tomatoes

Method

  • In a large bowl, mix sweet potato with 1 tbsp oil
  • Season with salt and pepper
  • Microwave for 6-7 minutes until soft
  • In a large frying pan, heat 1 tbsp olive oil
  • Add peppers, carrot, cauliflower and leek. Season and add garlic paste
  • Sauté for 5-7 minutes
  • Add courgette and sauté for 6-7 minutes
  • Add tomatoes and 120ml water
  • Add olives and bring to the boil
  • Cover and simmer until vegetables are tender
  • Add butter to potato and mash
  • Preheat oven to 180’F
  • Portion out 6 large or 10 small pies in individual ramekin dishes
  • Evenly distribute mash on top
  • Top with cheese
  • Bake for 7-10 minutes
  • Top with dried herbs (optional)
  • Eat straight away or freeze up to one month

Calories:  

173 kcals

Phe:

This recipe does not need to be counted as exchanges.

Serves:  6 large pies or 10 small pies

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