Vegie slice is a great meal to make on the weekend and enjoy all week at work or for quick dinners when you want something delicious and healthy fast. The best part is you can sub the vegetables for essentially any winter vegetable. Try with white potatoes or pumpkin and swap the basil for rosemary.
Ingredients 1/2 cup dairy-free butter or oil
1/2 cup sweet potato
1 cup carrot
1 cup zucchini
1 cup gluten-free breadcrumbs or chickpea flour
1 teaspoon gluten-free baking soda
1/2 tsp paprika
1 tsp dried basil
Salt and pepper to taste
Preheat your oven to 160°C. Lightly spray a 16cm x 26cm slice tin with oil or line with a reusable baking sheet.
Grate (and peel if not organic) your vegetables and place into a clean tea-towel. Press until all excess liquid has been squeezed on. Open up the tea towel and set aside to dry more.
Put the spices, chickpea or gluten free flour, and seasoning into a bowl. Mix then pour in the melted butter and thoroughly combine.
Finally stir in the vegetables and spoon the mixture into your lined tin.
Cover with a layer of foil and bake for 30 minutes. Remove the foil and return to the oven for another 15 minutes until the slice is firm and golden.
Enjoy with a green salad and a tomato based sauce for a healthy lunch or light dinner.