Vegan Zucchini Casserole

5. Day
This dish is sooo tasty!! πŸ™‚ I enjoyed making it and eating it πŸ™‚

What you need:
1 and 1/2 small Zucchini
Green onion
Parsley
250 ml Soy Cream
Olive oil
Salt
Thyme
Cumin powder
2 tbsp of cornstarch

Crust part:
2 tbsp coconut oil (cold)
6 tbsp flour (of your choice)

How to:
Preheat the oven to 180 C.


Cut the zucchini, green onion and parsley and put into a skillet. Add the olive oil and spices. Fry for about 5 min and add the soy cream (what you mixed with the cornstarch) Keep on the heat until it get thicker. Than put aside.

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Now, make the crust part πŸ™‚ Put the coconut oil and flour to a pot and mix together. Use the coconut oil cold and try to crumble together and as more water, just little by little. We want a slightly soft dough.

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Than using a rolling pin, roll the dough out and put on the top of the casserole dish. Probably the dough will be larger, so you can cut along the top. Make some hole on the top and put into the oven. For me it took 20 min to be ready.

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I used the leftover of the dough to make little breads. They tasted very nice,Β I am sure that next time, i will add some oregano to it.

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We really enjoyed this recipe today!!! I hope you will like it also.
Love, Ymani

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