Guzi’s Lagan (Vegetarian)

This recipe; for a mild, savoury and comforting Lagan, is courtesy of my friend and guru, Guzi (on too many levels to mention).

It’s too good not to share, and it ticks all my boxes; healthy, easy, meatfree and easily assembled from a well stocked pantry.


  • 2 eggs
  • 1/2 cup of coconut or sunflower oil
  • 1/2 cup of semolina flour (can be replaced with millet flour to keep this gluten free)
  • 1/cup of chickpea (chana) flour
  • 1 cup of chopped baby spinach
  • 1 brown onion finely chopped
  • 1/cup of chopped fresh coriander
  • 1 tin of creamed sweetcorn
  • 1 tsp of cumin
  • 1 tsp of turmeric
  • 1tsp of pink salt
  • 3 tsp of  baking powder
  • Sesame and pumpkin seeds to dress



In a mixing bowl, simply mix all your ingredients together well, transfer to a buttered oven proof dish, sprinkle over the seeds and bake this mixture at 180 degree’s celsius (preheated) until a prodding fork/ utensil comes out clean. Baking time will be approx 45-60min.

Can be served cold or hot as a main with salad, or a side dish to for example a veggie curry.  This is also the perfect dish to contribute to a lunch- or supper-book club- etc get together.

Happy cooking, with ♡, the yoga kitchen


  1. Swalia Zadneprovsky
    1st May 2020

    Could I just use chana flour and leave the SR flour/Millet out?

    1. Marlien Wright
      10th July 2020

      Absolutely 🙂


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