Vegan Zucchini Slice (Gluten-Free) by ellielikes.cooking
Make this vegan zucchini slice for an easy, healthy breakfast. It's made with mung beans instead of eggs for lots of plant protein and fiber.
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Cooking tools:
- Blender
- Cheesecloth
- Grater
- Oven
- Stove
- Pot
- Mixing bowl
- Baking dish
- Baking pan
- Parchment paper
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Airtight container
Ingredients
- 1 Zucchini
- .5 Onion
- .5 cup Dairy-Free Mozzarella Style Shreds - Daiya
- 1 cup Mung Beans
- 280 ml Water
- 1 clove Garlic
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Olive Oil
- 1 tsp Baking Powder
- 2 tsp White Miso Paste
- .5 tsp Thyme, Dried
- .5 tsp Oregano, Dried
- .25 tsp Paprika
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tsp Lemon Juice
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