Curried Veggie Slice

A few weeks ago we realised our fridge was suddenly not cold anymore so I baked up a storm, trying to use up everything that I could before it went bad. This was one of the results and it was absolutely delicious!

It's basically my take on a classic zucchini slice. Unfortunately not one of my children will eat zucchini slice, something I've found incredibly frustrating as it's such an easy meal and can be served hot for dinner or cold in lunchboxes.

I did have a small win with this recipe though, as after leaving out the bacon, swapping some of the veggies and adding some curry powder I called it a Curried Veggie Slice and my 6 year old loved it! Go figure.

I ate some for lunch straight away and froze the rest in single serves. It's been brilliant for my lunch on study days when I need something quick and filling.

Have you had any luck changing the name of something to get your kids to like it?

Curried Veggie Slice

1 onion, finely chopped
1 clove garlic, crushed
450g grated vegetables (I used sweet potato, carrot and zucchini*)
6 eggs
50g extra virgin olive oil
100g wholemeal spelt flour (or rice flour to be gluten free)
1 ts baking powder
1 tbs veggie stock paste
1 ts curry powder
1 tbs nutritional yeast flakes (or a handful of grated cheese if not dairy free)

Grease and line a 20 x 30cm slice pan with baking paper and set aside.

Preheat oven to 180 degrees C / 160 degrees fan-forced.

In a small bowl beat the eggs, oil, stock paste, curry powder and nutritional yeast until well combined. Place all other ingredients into a large bowl. Pour the egg mixture over the top  and mix well.

Pour the mixture into the prepared pan and bake for approximately 30 minutes or until golden brown and just set.

Leave to cool for at least 15 minutes before serving or refrigerate until needed. Great for lunchboxes.

*make sure you squeeze out the excess liquid from the zucchini before adding it otherwise your mixture will be very wet and the slice won't bake properly.