Ingredients
Potato Topping
4 large potatoes chopped small
1/2 cup or 100ml lactose free milk
20g dairy free spread ( I use Nuttelex lite)
1 tsp of nutmeg or Dill
Veggie mix
15 grams garlic chive tops
spring onion tops of 2
1tbsp olive oil
1 medium carrot
1 medium zucchini
2 celery stalks
1 Jar of Low Fodmap passata or 1 tin of diced tomatoes tomatoes
1 can of well rinsed lentils
1tsp dried oregano
1 tsp dried thyme
1/4 tsp hing powder
2 Massel 7 chicken stock cubes
1 tbsp gluten free cornflour stirred in 1/2 cup of water ( I do this in the passata jar to get it all)
Method
Put spring onion and chives into the bowl and chop 6 secs speed 7. You may need to scrape down the sides and do a little extra.
Add oil, cook Varoma 3 minutes, speed 2
Roughly chop the vegetables and add them to the bowl, then chop speed 5 for 3 secs
Add the rest of the ingredients into the bowl (except for the potato topping ingredients)
Place the potatoes into the varoma tray on top. Smaller pieces cook quicker.
Cook - Varoma, speed 1.5 on reverse. 20-25 mins
Once cooked, place the bowl mix into a baking dish
Potato topping
Place potatoes, milk, nutmeg or Dill and spread into the bowl with the butterfly.
Mix 30 secs speed 4
Place on top of the veggie mix.
Bake 180 degrees for 20 mins. You can top with cheese if you like (lactose free)
Nutrition
6 serves
per serve:
234 Calories
34g carbs
4g fat
7.5g protein
Tips
I make the mix in the morning and then bake later
Place the baking dish on top of a baking tray in the oven to catch any spills in the oven from it boiling over.
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