Zucchini peppers casserole

Duration: 30 min

Level: Easy

Made by: Alex

Alex's (@vegancheffrey) joy in developing new recipes was initially born out of desperation. At that time, he thought that he would have to give up all the good things in a vegan diet. Today, however, he knows better and has been conjuring up new, delicious and varied recipes full of inspiration and joy for years! Since love goes through the stomach, he would like to help people with his recipes that they also fall in love with vegan cuisine.

Find more delicious recipes from Vegan Cheffrey in the eponymous purely vegan cooking app with more than 500 recipes on vegan-cheffrey.com.

Ingredients

For how many people?

450g

Zucchini

Pointed peppers

Onion

Garlic cloves

250g

planted.chicken Nature

1 TSP

Cumin, ground

1 TSP

Italian herbs

1 TSP

Paprika, smoked

Sauce

100ml

Water

500ml

Soy milk

1 TBSP.

Soy sauce

100g

Yeast flakes e

1 TBSP.

Cashew puree

1 TSP

Lemon juice

1 TBSP.

Soup seasoning

150g

Pea noodles

60g

Cheese

Products in this recipe

planted.chicken

Nature

Quantity

3,99 €

18,14 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

3,99 €

Preparation

Wash zucchini and bell bell pepper well and cut into small pieces. Peel the onion and cut into thin slices. Put everything together in an ovenproof dish and add the peeled garlic.
Preheat the oven to 180°C convection oven.
Add the meat substitute to the dish, mix well and season with the spices.
season.
Put all the ingredients for the sauce in a bowl and mix. Add a little spiciness in the form of chili or sriracha to taste.
Then pour the sauce over the vegetables, add the raw pea noodles and mix everything well.
Now sprinkle the casserole with the cheese and bake in the oven for about 15 minutes.
Then let cool briefly and serve directly.