Name: Cheddar & Mixed Vegetable Loaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegetarian
Ingredients: 1 brown onion, finely diced; 1 courgette, grated; 1 carrot, grated; A big handful of spinach or silverbeet, shredded; Small handful of fresh herbs (e.g. parsley, chives, or basil), finely sliced; 1 cup cheddar cheese, grated; ½ tsp salt; ¼ cup extra virgin olive oil; 5 eggs, beaten; 1 cup almond meal, self-raising flour or gluten-free self-raising flour; Sunflower or pumpkin seeds (for topping); ¼ cup grated cheese (for topping)

Why Make This Recipe

Cheddar & Mixed Vegetable Loaf is a healthy and tasty dish that is packed with nutrients. It combines fresh vegetables with the rich flavor of cheddar cheese, making it a great option for breakfast, lunch, or dinner. This loaf is not only filling but also easy to prepare, making it a perfect meal for busy days. Plus, it’s a wonderful way to sneak in your daily veggies!

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How to Make Cheddar & Mixed Vegetable Loaf

Ingredients

1 brown onion, finely diced
1 courgette, grated
1 carrot, grated
A big handful of spinach or silverbeet, shredded
Small handful of fresh herbs (e.g. parsley, chives, or basil), finely sliced
1 cup cheddar cheese, grated
½ tsp salt
¼ cup extra virgin olive oil
5 eggs, beaten
1 cup almond meal, self-raising flour or gluten-free self-raising flour
Sunflower or pumpkin seeds (for topping)
¼ cup grated cheese (for topping)

Directions

Preheat the oven to 170 degrees Celsius and line a loaf tin with baking paper.
Using an old dry tea towel, place the grated carrot and courgette in the center. Gather the corners, twist, and squeeze out the excess moisture into the sink.
In a large mixing bowl, combine the brown onion, courgette, carrot, spinach or silverbeet, fresh herbs, salt, and cheese. Gently mix with a spatula.
In a separate bowl, mix the flour, olive oil, and beaten eggs together. Pour this over the vegetable mixture and mix well.
Pour the mixture into the prepared loaf tin. Sprinkle the top with extra grated cheese and seeds.
Bake for 40 minutes, or until a skewer comes out clean when poked in the middle and the top is golden.
Leave to cool for 10 minutes before slicing. Store leftovers in an airtight container in the fridge for up to 4 days.

How to Serve Cheddar & Mixed Vegetable Loaf

Serve this delicious loaf warm or at room temperature. It pairs well with a simple salad or can be enjoyed on its own as a hearty snack. You can also spread a bit of butter or your favorite sauce on top for extra flavor.

How to Store Cheddar & Mixed Vegetable Loaf

To store leftovers, place the loaf in an airtight container and keep it in the fridge. It can last up to 4 days. If you want to keep it longer, you can freeze slices of the loaf. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Cheddar & Mixed Vegetable Loaf

Squeeze out as much moisture as possible from the grated vegetables to avoid a soggy loaf.
Feel free to mix and match the vegetables based on what you have at home.
For a spicier kick, add a pinch of chili flakes to the mixture.
You can also use different types of cheese, such as feta or mozzarella, for a twist.

Variation

For a gluten-free option, make sure to use gluten-free self-raising flour. You can also try adding different vegetables like bell peppers or mushrooms for extra flavor.

FAQs

1. Can I make this loaf ahead of time?
Yes, you can prepare the mixture a day in advance and bake it when you’re ready. Just keep it stored in the fridge until you’re ready to bake.

2. Can I use frozen vegetables?
Yes, frozen vegetables can work, but make sure to thaw and drain them well to avoid excess moisture.

3. How can I make this recipe vegan?
To make it vegan, replace the eggs with a flaxseed or chia seed mixture, and use a non-dairy cheese substitute. The rest of the recipe will remain the same.