Here's what I had for diner tonight, I'd already bought a local grown cauliflower and some parsnips when I noticed a reply with a member saying they were pre-diabetic and vegan so I thought I'd bake the cauliflower and parsnips and keep it plant based and low carb and it's also gluten free. Being a coeliac I think it's great to cater for special diets.
I used onions peppers garlic cooked in a little olive oil then I added it to some gram flour mixed with a little cold water and added that to them for the sauce. I put the par cooked cauliflower with some frozen peas and carrots poured the sauce on top and then put the halved parsnips on top to bake merrily away in the oven. I'm a terrible copy cat and saw Debs lovely quick lunch and it inspired this.
We now have a Pre-diabetic Vegan Topic section to compliment the Pre-diabetic one, so if any would has a specific request for a Topic then please say.
Thanks Veeee , the sauce is made by mixing a couple of desert spoons if gram flour and water and mixing into a paste and then adding it to the stock so its smooth and not lumpy. I added ginger black pepper parsley and celery salt.
I used onions peppers garlic cooked in a little olive oil then I added it to some gram flour mixed with a little cold water and added that to them for the sauce. I put the par cooked cauliflower with some frozen peas and carrots poured the sauce on top and then put the halved parsnips on top to bake merrily away in the oven.
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Low carb vegetable cheesy bake with crispy baby parsnips 
