Nutty-Veg Bake

Nutty-Veg RoastThis satisfying dish is perfect for vegetarians and carnivores alike. It makes for a wonderful hot evening meal or works equally as well cold, as part of a packed lunch. It can easily be reheated by slicing and shallow frying or oven baking.

Suitable for maintenance and levels 1,2,3 

Health Bite:  Nutty-Veg Bake is packed with health-giving nutrients. Hazelnuts are an excellent source of protein, fibre and magnesium. They also contain iron, zinc and lots of vitamin E.


1 1/2 cups gluten-free breadcrumbs (preferably from a high-protein-bread)

1 cup hazelnuts, toasted and ground

1 onion, very finely chopped and cooked (microwave for 2 minutes is easiest)

1 tsp garlic powder or 1 clove crushed

1 small courgette, grated

2 medium carrots, grated

1 tbsp finely chopped parsley

1 tbsp finely chopped fresh coriander

5 oz passata (strained tomatoes)

2 tbsp virgin olive oil

2 eggs

salt and pepper


Preheat oven to 180 ºC and line a medium bread tin with heavily greased, greaseproof paper.

Combine all ingredients together and mix thoroughly, season well.

Pour mixture into bread tin and bake for 1 hour.

Serve immediately or allow to cool in tin.

Serving Suggestion: Goes well with courgette ribbons, or most other greens.




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