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Vegan ‘Polenta’ and Italian Vegetables

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  • 3.1:1 Ratio
  • RECIPE MAKES: 2 portions
  • PREP TIME: 10 minutes
  • COOK TIME: 30 minutes

This recipe makes 2 portions. 1 portion contains:

31.4g
Total Fat
10g
MCT
6.2g
Protein
4g
Carbohydrate
323kcal
Energy

Polenta
Step 1

Heat betaquik® with the stock cube

Step 2

Add the almonds and simmer for 2 minutes, whilst stirring.

Step 3

Stir in the basil and remove from the heat. Cover and leave 5 mins to thicken.

Vegetables
Step 1

In a separate pan heat the olive oil and add the aubergine, cook for 5 minutes on a low heat.

Step 2

Add tomatoes and simmer for a further 2 minutes.

Step 3

Add and mix in chilli powder, garlic puree and cayenne pepper.

Step 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.

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