Go make a big dish of this hearty Zucchini Parmigiana for your week ahead – we promise you won’t regret it (might not even have any left to get through the week though 😉)
INGREDIENTS
1 onion, chopped
1 cup Walnuts
3 cloves garlic
1 can diced tomatoes
2-3 carrots
1 medium head broccoli
125g TVP
3 medium Zucchinis
@thevegandairy Hemp Smoked Mozzarella
Italian Herbs
Oil
Salt
Fresh Basil leaves & pinenuts to serve
STEP 1: MAKE SAUCE
Preheat oven to 200 degrees
Crush walnuts to similar sized chunks as dried TVP. Chop onion and garlic. Chop broccoli florets and grate the stem. Grate carrots. Sauté onions in a little oil and a pinch of salt until fragrant and translucent. Add the garlic, crushed nuts and 2 tbsp water and sauté for another 2 minutes. Add all the grated vegetables, 1/2 – 1 tsp salt, and sauté for 5 more minutes or until vegetables are starting to soften. Add 1 tsp of Italian dried herbs and can of tomatoes and cook for 10 minutes
STEP 2: PREPARE ZUCCHINI STRIPS
Cut Zucchinis lengthways (to get the largest possible slices) into thin slices. Use a mandolin if you have one. Drizzle in vegetable oil and sprinkle with salt and pepper to sweat the zucchinis a little
STEP 3: PREPARE BÉCHAMEL SAUCE
2 tbsp TVD cultured butter
3 tbsp cornflour
1/2 -1 cup of plant-based milk
Melt the butter in a small pot and mix in the corn starch. Add the milk slowly, stirring to ensure no clumps form. Mix until nice and creamy and continue to heat until mixture thickens. Add more milk if the sauce is too thick, or add more cornflour if it doesn’t thicken enough.
STEP 4: CONSTRUCT
Lightly oil your baking dish. Place a layer of zucchini slices on the bottom, top with a layer mince sauce, and then sprinkle dry TVP across the top (this will absorb your liquids). Continue to layer the zucchini slices, mince, and dry TVP until all are used up. Spread the béchamel sauce across the top, and sprinkle with grated Mozzarella. Bake in oven for about half an hour until béchamel-cheese layer on top is melted and starting to golden.
STEP 5: SERVE SPRINKLED WITH FRESH BASIL AND PINENUTS 🌿 and thank us later 😉
