Vegan Macaroni Bake
recipe

A delicious and hearty vegan casserole made with gluten-free macaroni and fresh vegetables.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 250 g gluten-free macaroni
- 1 tablespoon olive oil
- 1 large carrot, grated
- 1 red bell pepper, diced
- 1 zucchini, diced
- 400 g crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100 g vegan cheese shreds (optional)
Instructions:
1. Cook the gluten-free macaroni according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet. Add grated carrot, diced bell pepper, and zucchini. Sauté the vegetables over medium heat for about 5-7 minutes until softened.
3. Add crushed tomatoes, oregano, salt, and black pepper. Mix well and let simmer for a few minutes.
4. Stir the cooked macaroni into the vegetable mixture. Add water if the mixture seems too dry.
5. Transfer the mixture to a baking dish and sprinkle with vegan cheese shreds if using.
6. Bake in a preheated oven at 180°C for about 20-25 minutes until the top is golden brown.
7. Allow to cool slightly before serving. Enjoy!
Nutritional Information (per serving):
- Calories: 320
- Protein: 10g
- Carbohydrates: 55g
- Fat: 8g
- Fiber: 7g
- Sugar: 6g

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