This Rainbow Veggie Slice is a healthy, protein-rich, nut-free, gluten-free, AND soy-free vegan lunchbox meal that is easy to eat, quick to make, easy for little hands to hold and self-feed with… and tastes just as good hot as it does cold.
These are perfect to send to nursery or school with them being nut-free, and are great for gatherings and picnics.
This is also suitable from 6 months, and you can mix and match your add-ins based on what you have in your fridge.
Rainbow Veggie Slice
Ingredients
- 5-6 cups of chopped veggies* (we used red & green capsicum/pepper, mixed tomatoes, spinach, broccoli florets, red cabbage, red onion)
- 2 cups/ 240g of chickpea flour
- 2 cups/ 500ml of water
- 1/2 cup/ 30g of nutritional yeast
- 2 tsp of Italian herbs
- 2 tsp of garlic powder
- 2 tsp of onion powder
- 2 tsp of baking powder
- A few cracks of salt and pepper (omit for babies under 12 months)
TO TOP:
- 1/3 cup/ 30g of shredded vegan cheese (optional)
- 1 carrot (chopped into stars (optional decoration))
Instructions
- Preheat the oven to 180c/350f.
- Line a large dish with baking paper (we use a 10”x10” dish), then add all of your chopped veggies gently mixing to evenly distribute them. Add all of the remaining ingredients (not the cheese or carrot) to a jug or bowl and mix together with a fork to remove any lumps.
- Pour the chickpea flour batter over the veggies and gently mix together with a fork.
- Top with the carrot and cheese and then place in the preheated oven and cook for 40-45 minutes until a skewer comes out clean. It will continue to firm up as it cools.
- Remove from the oven dish after 10 minutes, and then gently remove the baking paper once cooled.
Notes
Store in the fridge for 5 days or freeze for up to 3 months.
❗️Make sure to finely dice all your veggies for babies under 12 months.
Did you make this recipe?
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