Ingredients (use vegan versions):
- parsely
- 1 red pepper
- 1 onion
- egg substitude (equal to 1 egg)
- 1 cup okara
- 1 tablespoon brown miso
- 1/4 cup sunflower seed
- pepper, salt, paprika, turmeric
- 3 large zucchinis, sliced
- vegan bread crumbs
Directions:
1. In a food processor, process the parsely (use lots of
it,) red pepper and onion until everything is well
processed and blended (but not too mushy.) Transfer to a
mixing bowl.
2. Add the egg sub., okara, miso, and sunflower seeds and
mix well. Season with pepper, a little salt (the miso is
salty, so beware,) paprika, and turmeric. Use other spices
as you see fit.
3. Lightly oil a small casserole dish and spread vegan bread
crumbs on the bottom and sides (I found that a
meatloaf-type dish works best.) Arrange 1/2 of the sliced
zucchinis on the bottom and spread the filling over them.
Top with the rest of the zucchinis and some more vegan bread
crumbs.
4. Cover with foil and bake for 35-45 minutes at
medium-high heat. Uncover, and bake for another 10-15
minutes at medium-low heat.
I think this recipe could also work well with potatoes or
eggplants. The potatoes should probably be boiled a little
first. Let me know if you try that.
Serves: 4
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