Details
20 min
40 min
veganRapunzel's Kitchen
Method
Preheat the oven to 220 ° C.
Wash the potatoes, peel and cut into cubes. Wash the vegetables and cut into walnut-sized cubes. Add vegetables and potatoes with spices, olive oil and date sweetener and mix well. Place into a baking dish and add the red wine over it, cover with a foil or the lid of the casserole dish and bake at 220 °C for about 40 minutes in the oven. Until the vegetables are tender. Drizzle with a little white almond butter and serve.
Ingredients
- 4 potatoes
- 1 carrot
- 2 celery sticks
- 1 big aubergine
- 1 zucchini
- 1 paprika
- 1 onion
- 1 clove of garlic
- 400 ml non-alcoholic red wine
- 5 tbs Rapunzel olive oil extra virgin
- For seasoning: Rapunzel herb salt
- Mace
- 2 tsp Rapunzel date sweetener
- Pepper
- Rosemary
- Thyme
- for topping: Rapunzel white almond butter
