An old favourite, the vegan layered zucchini – this time with a reform twist. A true easy-to-
make summer dish, we can enjoy all year round.
Vegan layered zucchini – Ingredients:
- 1 large onion
- 4 cloves of garlic
- 250 g rice
- 2 medium sized zucchinis
- 1 package of soy granulate
- 1 plant based cream (200 ml)
- 1 package vegan cheese (200 g)
- 1 small cup of diluted tomato concentrate
- salt, pepper, olive oil
- 1 vegetable bouillon cube
- some chopped parsley on top
Vegan layered zucchini – Preparation:
Cook the rice in salty water. Add the bouillon cube to some hot water to give a larger cup of
broth then soak the soy granulate in it for a while.
Slice the zucchini thinly. Add oil to a pan and lightly sauté the zucchini slices, season them.
Sauté the chopped onions in olive oil, add garlic and sauté until golden. Add the soaked soy
and some water if necessary, season. Add the tomato concentrate to get a richer taste.
Mix the cooked rice with the sautéed soy. In an oiled baking pan layer the mixture with the
zucchini slices – these should be the top layer. Pour the vegan cream on top and add some
vegan cheese.
In a 180°C preheat oven it should be ready in 25 minutes.
It is worth waiting 10 minutes or so before you cut it. Add the chopped parsley to serve.
Enjoy!
Click here for further vegan and non-vegan zucchini recipes!
