Korean Vegetable Bake

Korean Vegetable Bake is a vibrant and hearty dish that showcases a medley of seasonal vegetables infused with Korean flavors, all baked to perfection. This dairy-free delight is perfect for a comforting meal, packed with nutrients and umami goodness.

Ingredients

• Zucchini - 150 grams, sliced
• Carrot - 100 grams, julienned
• Bell Pepper (red or yellow) - 100 grams, diced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green Onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tsp, grated
• Soy Sauce (or tamari) - 2 tbsp
• Sesame Oil - 1 tbsp
• Gochugaru (Korean red pepper flakes) - 1 tsp
• Nutritional Yeast - 2 tbsp
• Cornstarch - 1 tbsp
• Olive Oil - 1 tbsp
• Salt - to taste
• Black Pepper - to taste
• Sesame Seeds - 1 tbsp, for garnish

Steps

1. Preheat the oven to 200°C (392°F).
2. In a large mixing bowl, combine the sliced zucchini, julienned carrot, diced bell pepper, sliced mushrooms, chopped green onion, minced garlic, and grated ginger.
3. In a separate small bowl, mix together the soy sauce, sesame oil, gochugaru, nutritional yeast, cornstarch, olive oil, salt, and black pepper.
4. Pour the sauce over the vegetables and toss until evenly coated.
5. Transfer the vegetable mixture to a baking dish and spread it out evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let it cool for a few minutes.
8. Garnish with sesame seeds before serving.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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