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200ml Vitasoy Soy Milky Regular
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1/2 cup (50g) dried gluten free breadcrumbs
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2 tsp rice bran oil or olive oil
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1 large leek, finely sliced
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500g (3 cups) zucchini, grated
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300g soy cheese, grated
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2 cups gluten free self-raising flour
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5 large eggs
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1 tbsp Gluten Free Gluten (GFG - see below)
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Freshly ground salt and black pepper, to taste
Step 1
Preheat oven to 190°C (170°C fan forced). Grease a 24cm spring form pan and coat with some breadcrumbs.
Step 2
Heat the oil in a heavy based frying pan and cook the leek until softened.
Step 3
Combine zucchini, 3/4 of the cheese, flour, eggs, GFG, Vitasoy Soy Milky Regular and the cooked soft leek in a bowl. Season well.
Step 4
Spread mixture into prepared pan. Sprinkle with remaining cheese and breadcrumbs.
Step 5
Bake for 1 hour, cover with foil and bake for a further 15-20 minutes. Stand for 10 minutes. Serve with wedges and tomato and basil salad.
Tips:
Gluten Free Gluten (GFG) is essential to the crispness and texture of this dish. Available at health food stores and major supermarkets.
Gluten free breadcrumbs can be made by blending stale gluten free bread in a processor, spreading on a tray and toasting in a 180°C oven, tossing regularly.
Use a food processor to quickly grate all the vegetables and cheese.
