Savoury Vegetable Loaf
Prep time
Cook time
Total time
Looking to up your veggie intake in a creative way? This savoury vegetable loaf is it! Loaded with veggies, low carb, dairy and gluten-free and is especially for the gut, it's an absolute winner. Serve fresh with melted coconut oil, and slice up the leftovers and put in the fridge.
Author: Wick Nixon
Recipe type: Lunch
Serves: 10-12 slices
Ingredients
- ½ – 1 medium broccoli
- 1 grated zucchini
- 1 red capsicum, de-seeded
- 1 c ground almonds
- 1 T psyllium husks
- 1 T chia seeds
- 2 T LSA (optional)
- 3 T coconut flour
- 3 eggs
- ½ c grated parmesan or 3 T nutritional yeast flakes if DF
- ¼ c fresh herbs e.g rosemary, thyme, parsley or basil
- ½ t salt
- a good grinding of pepper
- pumpkin seeds for the top
Instructions
- To make the savoury vegetable loaf, line an oven tray with a baking sheet or baking paper. Rice the broccoli, zucchini and capsicum in a food processor until fine. Add the rest of the ingredients and process until evenly mixed. If the mixture is too wet, add more coconut flour. Tip out onto prepared oven tray and mould into a loaf shape with your hands. Press some pumpkin seeds into the top of the loaf and bake at 200˚C for 35-40 minutes or until firm to touch.
- Nice served warm with butter or coconut oil or cut into slices and toasted. Once cool, store in the fridge or suitable to freeze in slices.
For other delicious recipes for the whole family for breakfast, lunch, dinner, snacks, desserts and sweet treats, check out the RECIPES section.
If you're after other healthy lunch or salad ideas and you haven't already downloaded my 5 Healthy Summer Salads ebook, CLICK HERE to get it in your hot hands and get some new inspiration into your summer salads.
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