Vegan Zucchini Slice (Gluten-Free)
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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Servings: 6
Ingredients
- 1 large (300-400g) zucchini shredded
- ½ onion thinly sliced
- ½ cup shredded vegan cheese
- 1 cup (200g)
yellow split mung beans* rinsed and soaked overnight - 200 ml water
- 1 clove garlic
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp baking powder
- 2 tsp miso
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp paprika
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp lemon juice optional
Instructions
- Soak rinsed mung beans in a large bowl of water overnight. If short on time, boil a pot of water, turn off the heat, add mung beans, and let them soak for 1-2 hours.
- Preheat oven to 350°F/180°C. Line a 12×8-inch baking dish or 8-inch square pan with parchment paper.
- Add zucchini, cheese, and onions to a large mixing bowl.
- Drain soaked mung beans and add to a blender.
- Add remaining ingredients to the blender and blend on high until smooth.
- Pour the mung bean mixture into the mixing bowl with the veggies and cheese. Mix until everything is well combined.
- Transfer the mixture into the lined baking dish.
- Bake for 35-40 minutes, until the filling is set and the edges are golden.
- Cool for at least 10 minutes before slicing. To store, cool completely, then cover and store in the fridge for up to 5 days.