This true comfort dinner is a great basic recipe that can be adapted for your taste, what you have in the fridge or leftovers to use up (see notes).  With a balance of protein, carbs, fats and vegetables it makes the perfect all in one meal that is equally delicious served hot or cold. Great at picnics too!

SERVES: 6 – 8

NOTES:

Substitution ideas:

  • If not dairy free use 50g grated parmesan in place of the nutritional yeast.
  • The sweet potato can be swapped for 150g cooked shredded chicken, mince or fish.
  • Substitute vegetables for what you have available.
  • Sundried tomatoes can be swapped for basil pesto.

Recipe adapted from a Thermomix recipe.

Ingredients

1 tbsp olive oil

100g sundried tomatoes, chopped

1 large onion, diced

2 garlic cloves, crushed

250g cooked brown basmati rice

250g cooked quinoa

300g frozen peas

150g sweet potato, grated

100g fresh spinach, shredded

200g oatly crème fresh

4 eggs

4 generous tbsp of nutritional yeast

2 tsp dried Italian herbs

1 tsp salt

¼ tsp black pepper

Method

  1. Pre heat the oven to 180⁰C and line a 23x23cm deep sided baking dish.
  2. Heat the oil in a skillet and gently sauté the diced onion until soft.
  3. Add the garlic and sundried tomatoes and continue to sauté for 1-2 mins. Remove from heat and set aside to cool.
  4. Place cooked rice, quinoa, frozen peas, grated sweet potato and shredded spinach into a large bowl and mix thoroughly.
  5. Blend the tomato, onion and garlic in a small food processor or blender and stir thought the rice and veg mix.
  6. Whisk or blend the crème fresh, eggs, herbs and seasonings together then add to the rice, veg and tomato mix, stirring until thoroughly combined.
  7. Place into the lined baking dish and smooth until flat.
  8. Bake for 25-30 mins until golden brown.
  9. Serve hot or cold with salad and mayo.