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Carrot and Peanut Bake
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- 150 g bread, torn in pieces
- 200 g peanuts, roasted, unsalted
- 500 g carrots, cut in pieces
- 150 g onions, quartered
- 100 g tinned chopped tomatoes
- 100 g soya milk
- 30 g olive oil, plus extra for greasing
- 2 large eggs
- 1 tsp fine sea salt
- per 1 portion
- 1536 kJ / 367 kcal
- 15 g
- 23 g
- 24 g
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