Potato Zucchini Recipe Vegan

Then add the zucchini potatoes carrots and red bell pepper to the pot and saute for 5 minutes.

Potato Zucchini Recipe Vegan. While the potatoes are cooking slice the zucchini into half moons. The idea of boiling potatoes halfway through is for the other vegetables not to be overcooked while baking. Once the potatoes are done add the zucchini to the oven and bake for 20 minutes until golden brown and tender.

4 c vegetable stock. Mix the zucchini potato and onion together. Next add the tomatoes with.

Turn off the heat and use a hand immersion blender to blend the soup to a smooth consistency. Add the garlic and saute about 30 more seconds until fragrant. Line another sheetpan with parchment paper and spread the zucchini out evenly.

Add potatoes half the stock and a dash of salt and pepper. Blend the tofu until smooth and add to the zucchini mixture. Once everything is washed cut boiledchopped or sliced place in a casserole dish season with herbs mix well and place in oven.

Spiralise the zucchini sweet potato and carrots or chop them into match sticks. Combine it into the zucchini tofu mixture. Lower the heat and simmer for about 20 minutes.

Bring to a boil place a lid on the pot and reduce the heat to low. In another bowl mix the flour bread crumbs pepper garlic powder and salt. In a large pot heat the oil add the onion garlic leek and celery and cook for 2-3 minutes until softened stirring frequently.