Ingredients

• 2 medium zucchini

• 2 red onions

• 1 small green capsicum

• 10 mushrooms (approx 100g)

• 100g textured vegetable protein (tvp)

• 500g tomato and basil pasta sauce

• 2 tbsp nutritional yeast

• 2 tbsp mixed Italian herbs and spices

• 3 tbsp olive oil

Preparation

1. Preheat oven to 200ºC.

2. Prepare tvp according to instructions on packet.

3. Slice the zucchini into long strips that are ½ cm thick.

4. Dice the onions, mushrooms and capsicum into small pieces.

5. In a pan, heat up the oil and sauté the onions over a medium heat until slightly translucent.

6. Add capsicum and mushrooms to the pan and cook til softened.

7. Season veggies with salt, pepper and the Italian herbs and spices.

8. Add tvp and nutritional yeast to the veggie mix and stir thru.

9. Layer a baking dish with the veg mix, zucchini and then pasta sauce.

10. Repeat until dish is fully stacked then cook in oven for 20 mins.

Tips

Make this dish your own by adding in any veggies that you have available in the fridge.

By all means, make your own pasta sauce instead of using store bought variety.

For the mixed herbs and spices, again just use whatever herbs and spices you have in the pantry.

I’ve just estimated the amount of veggies as I normally just go by touch and feel. Just embrace it and use common sense to judge how much is enough.