Vegan sausage rolls weren't the solely triumph of Lord's Day night's dinner. We typically augment pastry meals amongst steamed or sauteed greenish vegetables but on this occasion I branched out, taking my cue from an almost year-old comment from Kathryn of sausage rolls). Lightly grease a baking dish (I used a small, foursquare cake tin).
Slice several zucchinis into rounds. Layer them inwards the baking dish; it doesn't affair if at that spot are gaps or overlaps. Sprinkle each layer alternately amongst solid soil black pepper or chicken-style powdered stock every bit you lot become - don't overdo it, you lot simply desire a picayune seasoning to select out the zucchini's flavour.
Time to crumble! Sprinkle over breadcrumbs, chopped fresh or dried herbs, a lite layer of grated parmesan, nooch, vegan parmesan and/or ground nuts.
Bake the crumble until the zucchini is tender as well as the topping is golden brown, nearly 15-20 minutes. You tin gear upward it farther than the colouring you lot seen inwards the photograph inwards a higher house - our reheated leftovers had a deeper coloring as well as flavour.
Bake the crumble until the zucchini is tender as well as the topping is golden brown, nearly 15-20 minutes. You tin gear upward it farther than the colouring you lot seen inwards the photograph inwards a higher house - our reheated leftovers had a deeper coloring as well as flavour.
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