Veg-loaf with Roasted Root Crops

Loaf

1. Set the oven to 160°C. Mix breadcrumbs, eggs, taco seasoning and oat cream in a bowl.

2. Let it swell for 5 minutes.

3. Add veggie mince and mix to a smooth batter.

4. Put the batter in greased bread pans or gastro trays and bake in the oven for about 35 minutes, until the core temperature is 80°C.

Roasted Root Crops

1. Cut potatoes, sweet potatoes and red onions into smaller pieces, such as wedges.

2. Mix with salt, rapeseed oil and dried oregano and roast in the oven at 160°C for about 35 minutes until completely soft.

3. Add the spinach right before serving.

Chimichurri-infused Sour Cream

Simply mix the sour cream with the chimichurri spice blend.

Tips!

• The loaf is great with minced meat too. Just remember to also add a little salt.

• Replace the sweet potatoes with seasonal crops, for example parsnips, carrots or turnips.

• Vary the root vegetables with different kinds of dried herbs, like basil, thyme, rosemary!

• Try replacing half of the spinach with arugula for extra spiciness!

• The chimichurri-infused sour cream is even better when mixed the day before.