Lunch

Vegetable Load is for Lunch.

Vegetable Load takes 25 minutes to prepare.

Vegetable Load takes 70 minutes to cook.

Vegetable Load makes 6 servings.

The ingredients for Vegetable Load are:

Butternut Squash, 280 grams (remove)
Mushrooms, fresh, 320 grams (remove)
Carrots, raw, 80 grams (remove)
Leeks, 185 grams (remove)
Parsnips, 70 grams (remove)
Zucchini, baby, 180 grams (remove)
Flour, whole grain, 100 grams (remove)
Egg, fresh, 250 grams (remove)
Milk, nonfat, .5 cup (remove)
2 tablespoons of plain flour
teaspoon of cumin
teaspoon dry mixed herbs
1 veg stock cube

Here is how you make Vegetable Load:

peel, chop and slice all the veg, and put them into a pan. Add enough water to cover the bottom, but not to cover all the veg (Mushrooms have al ot of water in them and reduce very fast). Add the Cumin and the stock cube and the mixed herbs. Bring to the boil, then fast boild to reduce the fluid. Beat 4 eggs and the milk togetherHeat the oven to 180C/350F/Gas mark 4Remove pan from heat, Mix in the flour to the veg and remaining water, mix in well, add the egg and milk mix.Pour into an oven ware rectangular dish about 2 inches deep and 7 inches longBake for about 50 minscan be eaten hot or cold, has a tasty and soft texture. Cut into 6 equal portionsNumber of Servings: 6Recipe submitted by SparkPeople user TABSNPICKLES.

The nutritional information for Vegetable Load is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 195.0

• Total Fat: 5.0 g
• Cholesterol: 177.5 mg
• Sodium: 195.5 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 4.4 g
• Protein: 11.8 g

The dietary needs meet for Vegetable Load is Vegetarian