Protein-packed Ratatouille (vegan, gluten-free, low-carb)

Remy would be proud! I’ve always wanted to make this dish ever since I saw Disney/Pixar’s Ratatouille. I’ve incorporated a few secrets to make this vegan dish even more workout-supporting, adding more protein and fiber

Proteeeeiiiiinnnnnn, just a little bit of proteiiiiin. After a bit workout I find that my body needs more protein, and so I listen. I have a few tricks to add both plant- and animal-based protein to meals that aren’t traditionally high in protein.
Ratatouille typically is nightshade-heavy and doesn’t contain enough protein for me to feel satisfied for a long time. My solution? Lentils!
These tiny pulses pack in protein, fiber, carbs and iron without any added fat. They are a go-to for me to add satiety to French, Italian and other western dishes as well as some Indian and other Asian dishes.

Protein-packed Ratatouille (vegan, gluten-free, low-carb)
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 serves
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Remy would be proud! I've always wanted to make this dish ever since I saw Disney/Pixar's Ratatouille. I've incorporated a few secrets to make this vegan dish even more workout-supporting, adding more protein and fiber
Ingredients

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Change serving size:

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Ingredients

Change serving size:

serves

Change serving size:

serves
Instructions
  1. Finely slice the eggplant, zucchini and tomatoes on a mandolin.
  2. Mix the marinara sauce, garlic, green lentils and kale in a heavy skillet. Arrange the eggplant, zucchini and tomato slices by alternating them and layering in concentric circles.
  3. Season with salt, pepper and thyme and drizzle with olive oil. Cover with a circle of baking paper and bake at 350°F/180°C for 45 minutes.
  4. Serve with fresh, crusty bread and a side salad.
Nutrition
Serves: 8 serves
Calories Per Serve: 107kcal
Macros
Protein: 7g
Carbs: 18g
Fat: 2g
Protein: 7g Carbs: 18g Fat: 2g
Micros
Calcium 5% Sodium 137mg
Vitamin A 82% Vitamin C 62%
Iron 11% Potassium 475mg
Others
Dietary Fiber 7g Sugars 3g
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