Country vegetable bake (V)

1 leek chopped and washed
1 cup finely shredded cabbage
1 cup diced celery OR ½ cup diced celery and ½ cup shredded red cabbage
1 cup finely chopped shallots
½ cup mung bean sprouts (opt)
½ cup blended tofu
½ cup SR flour or gluten-free flour with added baking powder
¼ cup oil, 4 eggs, salt

Combine all ingredients. Spoon mixture into a 20cm round springform cake in or a muffin tray which has been well greased and lightly dusted with (gluten-free) breadcrumbs. Bake in a mod oven for 35-40 minutes or until set. Slightly less for muffins. Freeze muffins for school lunches - Sally

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