serves
20
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
20
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 zucchini, grated
- 2 carrots, grated
- 2 corn cobs, kernels taken off
- ½ cup frozen peas
- ¼ cabbage, shredded
- 1 brown onion, sliced
- 4 cloves garlic, sliced
- 50 g kalamata olives
- 30 grams capers
- 2 handfuls hemp seeds, plus some for sprinkling on top
- ½ cup oat milk
- 2 tbsp hemp vegetable broth powder (see Note)
- 1½ tsp baking powder
- 1½ cup besan (chickpea) flour
- Extra virgin olive oil, to drizzle
Instructions
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Place zucchini, carrots, corn, peas, cabbage, brown onion, garlic, olives, capers and hemp seeds into a bowl and mix.
- Pour in the oat milk, hemp vegetable broth powder, baking powder and besan flour and mix until all the flour has become hydrated.
- Pour the mixture into the prepared baking tray and drizzle with a little extra virgin olive oil.
- Bake until golden, approx. 40-60 minutes or until set.
- Take the baking tray out of the oven and let it sit and cool slightly. Turn onto a chopping board, sprinkle some more hemp seeds over the top and slice into squares.
Note
Simon uses a vegetable broth powder made with hemp protein, among other ingredients; you could substitute a smaller amount of a vegetable stock powder, to taste, and slightly increase the amount of besan (chickpea) flour to compensate.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
