Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Serves: 6

Prep time: 20 mins

Cooking time: 40-60 mins

Ingredients

  • 1/2 cup olive oil
  • 2 cups pumpkin, chopped 2cm pieces
  • 2 large carrots, sliced 1.5cm pieces
  • 1 turnip, chopped 1.5cm pieces
  • 1 swede, chopped 1.5cm pieces
  • 5 spring onions, finely sliced
  • 2 tsp crushed garlic 
  • 1 tsp crushed ginger
  • 2 large handfuls baby spinach leaves
  • 2 tbsp coconut amines
  • 1 cup water
  • 10 large eggs
  • 1 x 400g can creamed corn

Method

  • Heat oven to 190ºC and line a large oven dish with baking paper.
  • Pour half the oil into the oven dish and add pumpkin, carrots, turnip and swede.
  • Roast for 20-30 minutes, turning to brown vegetables, remove from oven.
  • In a large frying pan, heat the remaining oil to medium high and add onions, garlic and ginger.
  • Cook for 5-6 minutes to sauté, then add spinach leaves and coconut amines.
  • Cook a further few minutes, remove from heat.
  • When the vegetables are roasted, add the onion and spinach mix over the top.
  • In a jug whisk the eggs, water and corn and pour over vegetable mix.
  • Top with vegan grated cheese.
  • Reduce oven temperature to 160ºC and bake for 20-30 minutes until set.
  • Serve alone, or with fish or meat of your choice.

Notes


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