Savoury Beetroot, Carrot and Oat Bake (gluten-free & vegan)
Serves: 4-9 servings
  • 250g beetroot, about 2 large beets (2 cups)
  • 250g carrots, about 3 medium carrots (2 cups)
  • 1 red onion
  • 200g gluten-free rolled oats (2 cups)
  • 50g walnuts, chopped (1/2 cup)
  • 40g pumpkin seeds (1/4 cup)
  • 1tbsp fresh thyme
  • 1tsp oregano
  • 1tsp sea salt
  • black pepper
  • 2tbsp ground flaxseed + 6tbsp water
  • 120ml almond milk (1/2 cup)
  1. Preheat the oven to 200°C (180°C fan)
  2. Grease 9"x 9" square baking dish with some olive oil or line with baking paper.
  3. Mix 2tbsp of ground flaxseed with water and set aside to thicken.
  4. Finely slice red onion and sauté with a bit of olive oil for about 5 minutes. Take off the heat and leave to cool down.
  5. Peel and coarsely grate beetroot and carrot and set aside.
  6. In a large bowl whisk together oats, walnuts, pumpkin seeds, thyme, oregano, sea salt and pepper until combined.
  7. Fold in beetroot, carrot and onion.
  8. Whisk flax eggs with almond milk and stir into the mixture. You should have moist mix.
  9. Spoon the mixture into a greased baking dish and smooth out the surface. Sprinkle with extra pumpkin seeds if you like and gently press them in.
  10. Bake for about 40 min.
  11. Enjoy warm or cold.
Recipe by Nirvana Cakery at