Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 140grams chickpea flour
- 1tablespoons olive oil
- 4tablespoons soy cream
- 1 1/4 cup water
- 3tablespoons nutritional yeast
- 1teaspoons garlic powder
- 1teaspoons onion powder
- 160grams green olives, pitted and halved
- 1 pinch salt
- 1 large white onion, peeled and chopped
- 6 stalks asparagus, sliced
Nutrition per serving
868kJ / 207Cal
868 Kilojoules or 207 Calories
10% of daily energy intake*
Protein
9.3grams
Fat
10.3grams
Carbs
16.5grams
Sugars
2.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The Mediterranean flavours enhance this vegan breakfast dish.
Method
Step 1 of 5
Pre-heat the oven to 190°C/170°C fan-forced.
Step 2 of 5
Heat up a 9 inch skillet or similar oven proof pan to a medium heat and then fry the onions, asparagus and olives in the olive oil for 4 minutes.
Step 3 of 5
Place the rest of the ingredients in a food processor and blend until smooth.
Step 4 of 5
Empty blended ingredients onto the skillet with the vegetables and transfer the dish to the oven.
Step 5 of 5
Bake the entire dish in the oven for 60 minutes before serving or until the edges and top start to brown.
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