Easy Vegan Zucchini Slice
Ingredients
- 500 g/ 2 medium zucchini, grated
- roughly 2 medium courgettes
- 120 g/1 cup of chickpea flour
- 2 Tbsp of pesto (or a large handful of chopped basil)
- Salt & pepper
- 1/4 cup/15g of nutritional yeast
- 1/2 cup/40g of grated vegan cheese
- 1/3 cup/80ml of plant milk
- Salt & Pepper to taste
Instructions
- Preheat the oven to 180c/350f.
- Add all of the ingredients to a bowl and stir to combine.
- Add the mix to a lined baking dish (ours is 20x20cm), smooth the top with the back of a spoon then bake for 25-30 minutes until golden around the edges.
- Allow to cool in the dish (this firms up as it cools).
- Slice and enjoy hot or cold.
Notes
Store in the fridge for 3 days or freezer for 2 months.