Dairy Free

Gluten & Grain Free

Nut Free

Serves: 10

Prep time: 20 mins

Cooking time: 75 mins


  • 4 tbsp olive oil
  • 2 large swedes, sliced ½ cm thick
  • 3 carrots, diced
  • 2 parsnips, diced
  • 1 medium sweet potato, diced 1cm pieces
  • 1 red onion, roughly chopped
  • 1 large handful baby spinach leaves
  • 100g smoked salmon slices
  • 12 eggs
  • 1 cup water
  • 1-2 tbsp parsley, finely chopped
  • salt and pepper
  • vegan grated cheese (optional)


  • Preheat oven to 160°C.
  • In large baking dish, lay swede slices and roast until cooked and golden.
  • In another dish add remaining oil, and carrots, parsnips, sweet potato and onions and roast until crisp.
  • In large jug or bowl, whisk eggs, water, salt, pepper and parsley.
  • Place roast swede onto the base of a large baking pan 25cm x 30cm approx.(I use my dish from roasting the vegetables)
  • Lay smoked salmon slices over swedes, and spread spinach leaves on top.
  • Sprinkle vegetables over and then pour egg mixture over the top.
  • Sprinkle with vegan cheese, if desired.
  • Bake in oven for 45 minutes, until firm when pan is shaken gently.
  • Serve hot or cold, with salad or into small slices as finger food.



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