Vegan Kleftiko

Vegan Kleftiko is a hearty Greek dish that captures the essence of traditional flavors with a plant-based twist. Slow-cooked vegetables and herbs wrapped in parchment create a delightful and aromatic experience.

Ingredients

• Eggplant - 150g
• Zucchini - 150g
• Potato - 200g
• Red bell pepper - 100g
• Garlic - 3 cloves
• Red onion - 1 medium
• Tomato - 200g
• Olive oil - 3 tbsp
• Lemon juice - 2 tbsp
• Dried oregano - 1 tsp
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tbsp, chopped
• Parchment paper - 1 large sheet

Steps

1. Preheat the oven to 180°C (350°F).
2. Peel and chop the potato into bite-sized cubes, and slice the eggplant, zucchini, and red bell pepper into similar sizes.
3. Dice the red onion and mince the garlic.
4. In a large bowl, combine the chopped vegetables, garlic, red onion, diced tomato, olive oil, lemon juice, dried oregano, salt, and black pepper. Mix well until everything is coated.
5. Lay out a large sheet of parchment paper and spoon the vegetable mixture into the center, forming a mound.
6. Wrap the parchment paper around the vegetables, folding and sealing it tightly to create a pouch.
7. Place the pouch on a baking tray and bake in the preheated oven for 60 minutes.
8. Carefully unwrap the parchment paper (watch for steam) and serve the Vegan Kleftiko hot, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, aiding digestion and promoting gut health.
• Packed with vitamins and antioxidants from a variety of vegetables.

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