Turn your leftover veg into something delicious! Easy to make, just mix and bake! Serve hot with sauce or cold with salad or in a sandwich.
- 1 tin chickpeas
- 3 cups cooked vegetables chopped (e.g. leeks, carrots, celery, onion)
- 100 g mixed nuts
- 50 g mixed seeds
- 5 tablespoons nutritional yeast
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon paprika
- 1/2 teaspoon garlic granules
- small pinch rosemary
- small pinch ground cumin
- Black pepper to taste
- Salt to taste
- 2-4 tablespoons oats (gluten free if required)
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Put the chickpeas and a bit of their liquid in a blender and pulse until you have a rough paste (some whole chickpeas is fine). Put in a large bowl.
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Add the vegetables and mix into the chickpea paste.
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Blend the nuts until you have a rough powder, then add to the vegetable mix with the seeds. Mix well.
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Sprinkle over the nutritional yeast, oregano, basil, paprika, garlic, rosemary and cumin and mix in.
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Taste test and season with salt and pepper to your liking. Check the consistency - then add the oats gradually. You are looking for the mixture to hold its shape without being too solid.
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Spoon into a lined loaf tin and firmly press down, levelling the top. Bake at Gas Mark 6 (400f / 200c) for 50-60 minutes. The top should be golden to dark brown.
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Remove from the tin and serve immediately. Alternatively allow to cool and store refrigerated.
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Enjoy!
- You can use uncooked vegetables such as a leek, a celery stalk, half an onion and two grated carrots. Chop the vegetables and soften in oil until lightly cooked.
- Vary the vegetables each time you make this - try mushrooms, broccoli, sweet potato, celeriac or even peas and sweetcorn.
- Use your favourite single nut or a mixture - try almonds, walnuts, cashews, hazelnuts.
- Change the herbs - for example add chilli flakes to make it spicy or use a general mixed herbs mix if you don't have the individual herbs.
- Toast the seeds before adding for extra flavour.
- Serve hot with gravy, tomato based sauce or a creamy sauce.
- Slice and use in sandwiches or crumble over a salad.
- Store refrigerated (length depends on freshness of vegetables used, but it will last 3-5 days).
- Can be frozen for up to a month.
