Name: Savory Flapjacks with Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: French
Ingredients: 70 g Oat flour; 120 ml Plant milk; 10 g Nutritional yeast; 15 ml Olive oil; 1 item Onion; 70 g Carrot; 70 g Courgette; 1 clove Garlic; 2 tsp Thyme; 0.5 tsp Salt; 0.5 tsp Black pepper

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Savory Flapjacks with Roasted Vegetables

Savory Flapjacks with Roasted Vegetables

A hearty and healthy vegan meal featuring savory flapjacks paired with roasted seasonal vegetables.

This meal provides a good balance of protein, carbohydrates, and fiber, essential for maintaining energy levels and supporting a healthy diet. The combination of flapjacks and roasted vegetables offers a varied nutrient profile and promotes overall well-being.

Ingredients:

70
g
Oat flour
120
ml
Plant milk
10
g
Nutritional yeast
15
ml
Olive oil
1
item
Onion
70
g
Carrot
70
g
Courgette
1
clove
Garlic
2
tsp
Thyme
0.5
tsp
Salt
0.5
tsp
Black pepper

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Preheat the oven to 200°C.
Chop the onion, carrot, and courgette into bite-sized pieces. Mince the garlic.
In a bowl, toss the chopped vegetables with 1 tablespoon of olive oil, thyme, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 25 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, prepare the flapjack batter. In a mixing bowl, whisk together the oat flour, plant milk, nutritional yeast and remaining olive oil.
Heat a lightly oiled pan over medium heat.
Pour 1/4 of the batter onto the pan to create a flapjack. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter
Serve the savory flapjacks immediately with the roasted vegetables.

Nutrition	Per Serving 434 g	Per 100g
Energy	572 kcal	132 kcal
Protein	17.1 g	3.9 g
Fibre	13.9 g	3.2 g
Salt	3.3 g	0.8 g
Sugar	10.4 g	2.4 g
Carbohydrates	74.3 g	17.1 g
Fat	22.8 g	5.3 g

Environmental	Per Serving 434 g	Per 100g
CO2	1 kg	0.2 kg
Water	1134.7 l	261.5 l

70
g
Oat flour
120
ml
Plant milk
10
g
Nutritional yeast
15
ml
Olive oil
1
item
Onion
70
g
Carrot
70
g
Courgette
1
clove
Garlic
2
tsp
Thyme
0.5
tsp
Salt
0.5
tsp
Black pepper

Preheat the oven to 200°C.

Chop the onion, carrot, and courgette into bite-sized pieces. Mince the garlic.

In a bowl, toss the chopped vegetables with 1 tablespoon of olive oil, thyme, salt, and pepper. Spread them in a single layer on a baking sheet.

Roast the vegetables in the preheated oven for 25 minutes, or until tender and slightly caramelized.

While the vegetables are roasting, prepare the flapjack batter. In a mixing bowl, whisk together the oat flour, plant milk, nutritional yeast and remaining olive oil.

Heat a lightly oiled pan over medium heat.

Pour 1/4 of the batter onto the pan to create a flapjack. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter

Serve the savory flapjacks immediately with the roasted vegetables.

Savory Flapjacks with Roasted Vegetables Savory Flapjacks with Roasted Vegetables

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Savory Flapjacks with Roasted Vegetables

Savory Flapjacks with Roasted Vegetables