Zucchini peppers casserole

Duration: 30 Min

Difficulty: Easy

Made by: Alex

The joy of developing new recipes initially arose out of desperation, especially for Alex (@vegancheffrey). At the time, he thought that if he followed a vegan diet he would have to miss out on all the good things. Today, however, he knows better and has been conjuring up new, delicious and varied recipes full of inspiration and joy for years! Since, as we all know, the way to the heart is through the stomach, he wants to use his recipes to help people fall in love with vegan cuisine.

Find more delicious recipes from Vegan Cheffrey in the purely vegan cooking app of the same name with more than 500 recipes at vegan-cheffrey.com.

Ingredients

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

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.
Add the meat substitute to the dish, mix well and season with the spices.
Put all the ingredients for the sauce in a bowl and mix. Add some spiciness in the form of chili or sriracha if desired.
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.

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