Leftover Roasted Veggie Loaf

WRITTEN BY

SERVES:

Prep Time:

10 minutes

Cook Time:

1 hour

Looking to get creative with leftover roast vegetables? Let's get baking!

For any leftover root vegetables sitting in your fridge, this soda bread recipe is your ticket to turning them into a hearty, flavorful loaf that will keep you fuelled all week long. This simple no-knead bread is perfectly crusty on the outside and soft on the inside, so you'll enjoy it on its own with a lash of butter or toasted to use for sandwiches.

Giving your leftovers a new lease on life by transforming them into something new is a great way to reduce food waste in your kitchen, without boring your tastebuds. Here's a few more leftover loving recipes you might like to try:

Clean Out the Fridge Fried Rice - get the recipe here
Leftover Roasted Veg Muffins - get the recipe here
Odds and Ends Soup - get the recipe here
Leftover Mashed Potato Flat Breads - get the recipe here

_INGREDIENTS:

200g leftover roasted vegetables - Any mix of roasted carrots, beetroot, pumpkin, turnip or parsnips would be delicious!
250g plain flour
250g wholemeal flour
100g oats
1.5 tsp baking soda
500ml milk + 4 Tbsp white vinegar
1 tsp salt
2 Tbsp pumpkin seeds

_{INSTRUCTIONS:}

Preheat the oven to 180°C and line or grease a loaf tin.
Begin by making the buttermilk - mix together the milk and vinegar and set aside for 10 minutes to curdle. This curdling process is what creates buttermilk!
Place the left-over roasted vegetables into a blender or food processor and blitz into smaller pieces. (Otherwise roughly chop them up!)
Combine all the dry ingredients together in a large bowl. Mix to disperse the baking soda.
Add the blitzed vegetables and buttermilk to the bowl and mix together using a spatula or wooden spoon until all the flour has been incorporated and you have a wet dough.
Transfer the dough into the prepared loaf tin and bake in the oven for one hour. Tip: To check if the loaf is cooked, knock on the bottom of the tin. If you hear a hollow sound, the loaf is ready.
Once cooked, remove the loaf from the oven and turn out onto a wire rack to cool.
Best served warm with a lashing of butter.

To store: If not consuming within a few days, cut the loaf into slices and place into an airtight container in the freezer. Take out slices as needed and pop in the toaster to defrost.

wonkybox

WRITTEN BY

ABOUT