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Looking for a delicious and nutritious way to enjoy your vegetables? This Cheddar & Mixed Vegetable Loaf is the perfect solution! Packed with flavor and easy to make, it’s a great addition to any meal.
I remember the first time I made this Cheddar & Mixed Vegetable Loaf. It was a chilly autumn evening, and I wanted something warm and comforting. The aroma of the baking loaf filled the kitchen, and the first bite was pure bliss. It’s been a family favorite ever since!
Get ready to cook up a storm with this fantastic recipe!
What to Expect
- Time: Approximately 1 hour
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients ready and your oven preheated. This will make the process smoother and more enjoyable.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Brown onion, finely diced | 1 |
| Courgette, grated | 1 |
| Carrot, grated | 1 |
| Spinach or silverbeet, shredded | A big handful |
| Fresh herbs e.g. parsley, chives or basil, finely sliced | Small handful |
| Cheddar cheese, grated | 1 cup |
| Salt | ½ tsp |
| Extra virgin olive oil | ¼ cup |
| Eggs, beaten | 5 |
| Almond meal, self-raising flour or gluten-free self-raising flour | 1 cup |
| Topping: Sunflower or pumpkin seeds | |
| Topping: Grated cheese | ¼ cup |
Step-by-Step Guide
- Preheat the oven to 170 degrees celsius. Line a loaf tin with baking paper.
- Using an old dry tea towel, put the grated carrot and courgette in the middle of the tea towel, bring the corners together, twist and squeeze out excess moisture into the sink.
- Into a large mixing bowl add brown onion, courgette, carrot, spinach or silverbeet, fresh herb, salt and cheese. Gently mix with a spatula.
- In a separate bowl mix together flour, oil and eggs. Pour over vegetable mixture and mix well.
- Pour mixture into loaf tin. Sprinkle top with extra grated cheese and seeds.
- Bake for 40 minutes, or until a skewer comes out clean when poked in the middle and the top is golden.
- Leave to cool for 10 minutes before slicing.
Pointers for Perfection & How to Store
For the best results, make sure to squeeze out as much moisture as possible from the grated vegetables. This will help your Cheddar & Mixed Vegetable Loaf hold together better and have a nicer texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the loaf for up to a month.
If you enjoyed this recipe, you might also like this Gluten-Free Irish Vegetarian Stew.
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Cheddar & Mixed Vegetable Loaf
- Total Time: 65
- Yield: 1 loaf (10 slices) 1x
- Diet: Gluten Free
Description
This Gluten-Free Cheddar Mixed Vegetable Loaf is a savory, golden-crusted quick bread that makes eating your veggies a delight. Packed with a colorful mosaic of corn, peas, carrots, and plenty of sharp cheddar cheese, it’s perfect for lunchboxes, picnics, or as a hearty side dish to soups. Moist, cheesy, and incredibly easy to make.
Ingredients
— Dry Ingredients —
2 cups (250g) gluten-free self-raising flour (or 2 cups GF all-purpose flour + 3 tsp baking powder)
1 teaspoon xanthan gum (omit if your flour blend already contains it)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried mixed herbs (oregano, thyme, or basil)
½ teaspoon garlic powder
— Wet Ingredients —
3 large eggs, room temperature
½ cup (120ml) milk (dairy or unsweetened almond/oat milk)
⅓ cup (80ml) olive oil (or melted butter)
— The Mix-ins —
1 ½ cups (150g) grated sharp cheddar cheese (reserve a handful for topping)
1 ½ cups frozen mixed vegetables (corn, peas, carrots), thawed and patted dry
1 small red bell pepper, finely diced (optional, for extra crunch)
2 green onions, thinly sliced
Instructions
1. Preheat your oven to 350°F (180°C). Grease a standard 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy lifting.
2. Prep the Veggies: Ensure your frozen mixed vegetables are thawed and patted dry with a paper towel. Excess moisture can make the loaf soggy.
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder (if using), xanthan gum, salt, pepper, dried herbs, and garlic powder.
4. Mix Wet Ingredients: In a separate medium bowl or jug, whisk together the eggs, milk, and olive oil until smooth and well combined.
5. Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until a thick batter forms. Do not overmix.
6. Add Mix-ins: Fold in the grated cheddar cheese, mixed vegetables, diced bell pepper, and green onions. Stir gently until they are evenly distributed throughout the batter.
7. Fill the Pan: Scrape the batter into the prepared loaf pan. Smooth the top with the back of a spoon.
8. Top: Sprinkle the reserved handful of cheddar cheese over the top of the loaf.
9. Bake: Bake for 45–55 minutes, or until the loaf is golden brown on top and a skewer inserted into the center comes out clean (or with just a few moist crumbs, but no raw batter).
10. Cool: Let the loaf cool in the pan for 10 minutes to set. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Notes
Flour Tip: If using a ‘Measure for Measure’ gluten-free flour, check if it includes baking powder. If not, you must add it (usually 1.5 tsp per cup of flour) to ensure the loaf rises.
Vegetable Variations: This is a great ‘clean out the fridge’ recipe. Try adding chopped spinach, zucchini (squeezed dry), or sun-dried tomatoes.
Serving: This loaf is delicious served slightly warm with a smear of butter, or cold as a savory snack.
Storage: Store slices in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Lunch/Snack
- Method: Baking
- Cuisine: British/American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2
- Sodium: 380
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use a different type of cheese?
- Yes, you can substitute cheddar with any other type of cheese you prefer.
- Can I make this recipe vegan?
- You can try using a vegan cheese substitute and flax eggs, but the texture might be slightly different.
Can I add other vegetables?
Absolutely! Feel free to add any other vegetables you like, such as bell peppers or mushrooms.
Dig In & Enjoy!
This Cheddar & Mixed Vegetable Loaf is a versatile and delicious dish that’s perfect for any occasion. Whether you’re serving it as a side dish or enjoying it as a main course, it’s sure to be a hit. So, dig in and enjoy every bite!
For more delicious ideas, follow me on Pinterest.