Last time I made a vegetable bake it was good, but it wasn't great. This one is great because it's got a beautiful flavour from the yellow curry paste which makes it stand out. Also this can be vegetarian without the cheese.
Ingredients 1 cup zucchini grated
3/4 cup grated carrot
1/4 cup brown lentils
1/4 cup chickpeas
1/4 cup canned peas
1 teaspoon of minced garlic
1 teaspoon of dried basil
1 medium brown onion
2 tablespoons of yellow curry paste
1/4 cup oats
1 cup of Panko breadcrumbs
4 tablespoons of self raising flour
1/4 cup grated cheese
1/4 cup Panko breadcrumbs for the top
1 tablespoon of olive oil
Preheat oven to 180 degrees Celsius.
Drain and rinse chickpeas, lentils and peas.
Add them to a bowl with zucchini, carrot, garlic and basil.
Sauté onion in a fry pan until soft.
Add curry paste to the fry pan and cook for 1-2 minutes to cook off the raw spices.
Turn off the heat and allow to cool.
In a blender process the oats for one minute to make a fine oat flour.
Add oat flour, self raising flour and 1 cup of breadcrumbs to a bowl and mix to combine.
Add cooled onion mix to the zucchini mix.
Mix well to combine everything before adding the dry ingredients.
Add dry ingredients and mix well to combine.
Add in eggs and mix well again.
If your mixture looks like this it's perfect
Line a loaf tin with baking paper.
Spoon mixture into the loaf tin and spread out evenly with a spatula.
Cover with the extra bread crumbs and cheese.
Bake for 55 minutes.
Remove from the oven and allow to cool slightly.
Using the baking paper on the sides gently lift out the loaf onto a cutting board.
Loaf needs to sit for another 5 to ten minutes before slicing.
You can use gluten-fee flour and crumbs. Other than that, for the crumbs try hemp hearts, sesame seeds or other minced seed or nut. There is so little flour that anything flour-like should work - fine cornmeal/starch, oat flour (make them by processing rolled oats, if you can find them gluten-free).
I hope that helps.