veggie taco
Author: Dereck (Caregiver)
INGREDIENTS:**
g Lo-Dough Bases
g Mushrooms, white, raw
g Peppers, capsicum, green, raw
g Spring onions, bulbs and tops, raw
g Spinach, baby, raw
ml MCT Oil
g Paprika
g Garlic Puree (GIA) (HCP added*)
g Cheese, cream, Philadelphia
g Cheese, Mozzarella, fresh
Directions:
1 brush the lo-dough base with the mct oil place on a baking sheet, spread the cream cheese over the middle of the base and sprinkle over Mozzarella,
2 chop the mushrooms, peppers and onions into bite size pieces,
3 in a frying pan place the rest of the MCT oil and fry the veg until tender add the spinach garlic and paprika and cook until the spinach is wilted,
4 place the veg mixture onto the base and roll up, bake in a 170oc oven for 10 minutes until the cheese has melted and the base is golden,
5 serve hot or at room tempter.
6 serve with a dip or mayonnaise.
Nutrition Information (for entire recipe):
Carbohydrate:
4.27
Calories: 347
Fat:
30.15
Protein:
10.06
Ratio:
2.1:1
Tags:
2:1 ratioSavoryMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
