Growing up, the rich flavors of Zucchini Bechamel were a comforting staple in my home. My mother’s version, made with minced meat, was the epitome of comfort food. Now, I’ve given this beloved dish a vegan transformation, ensuring it retains all its nostalgic goodness. Using brown soya protein as a meat substitute and a creamy vegan bechamel sauce, this dish is both hearty and wholesome.
Whether you’re vegan or just looking to try something new, this recipe promises to be a delightful addition to your dinner table.
Vegan Zucchini Bechamel Casserole
A childhood favorite gets a vegan twist! Dive into this creamy, savory Zucchini Bechamel Casserole, reminiscent of the classic dish but with a plant-based makeover.
Ingredients
- 1 kilo zucchini halved and pulp removed
- Olive oil for drizzling
- Salt & pepper to taste
- For the Filling:
- 1 1/2 cups brown soya protein mince @naturaliafoodlb recommended
- 1 tsp meat spice or any preferred seasoning
- Boiling water for soaking
- Olive oil for sautéing
- 1 large onion finely chopped
- Salt & pepper to taste
- Paprika doux sweet paprika
- For the Bechamel Sauce:
- 3 tbsp vegan butter
- 1/4 cup all-purpose flour
- 2 cups plant-based milk of choice
- Salt & pepper to taste
- A pinch of nutmeg
- 1/2 cup vegan cheese @violife_foods recommended
- An additional 1 cup vegan cheese for topping @violife_foods recommended
Instructions
- Preparing the Zucchini: Preheat the oven. Halve the zucchinis and scoop out the pulp. Drizzle with olive oil, season with salt and pepper, and bake until golden brown, turning once for even cooking.
- Making the Filling: Soak the brown soya protein mince in boiling water, covering it completely. Add your choice of meat spice or seasoning. Let it sit for a few minutes. In a pan, sauté onions in olive oil until translucent. Add the rehydrated soya protein and cook for a few more minutes. Season with salt, pepper, and paprika doux.
- Crafting the Bechamel Sauce: On low heat, melt the vegan butter in a saucepan. Gradually whisk in the flour, ensuring no lumps form. Slowly pour in the plant-based milk, whisking continuously until the sauce is smooth and creamy. Season with salt, pepper, and a hint of nutmeg. Stir in the vegan cheese until melted and well-incorporated.
- Assembling the Casserole: In a baking dish, layer the baked zucchini, followed by the soya meat mixture, and then pour over the bechamel sauce. Sprinkle the top generously with vegan cheese. Bake until the cheese is melted, bubbly, and slightly golden. Allow the casserole to rest for a few minutes before serving.
- Serving Suggestion: This Vegan Zucchini Bechamel Casserole pairs beautifully with a fresh green salad and fluffy basmati rice.
Notes
The beauty of this casserole lies in its versatility. Feel free to get creative by adding other vegetables like bell peppers or mushrooms to the filling. If you’re looking for a gluten-free option, consider using gluten-free flour for the bechamel sauce and checking the labels of other ingredients. This dish is not only a testament to the richness of vegan cuisine but also a delightful trip down memory lane with every bite.
Did you try this recipe?
I’d love to hear your thoughts! Leave a comment below and don’t forget to tag @lady.withplants on Instagram and use the hashtag #LadyWithPlants.