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Vegetable Trilogy with Vegan Cheese

ingredients

servings

1

Red tomatoes

1 unit

Courgette

1 half

Champignon mushrooms

20 oz

Basil

4 leafs

Almond milk

1/4 cup

Vegan yeast

30 oz

Pink salt

to taste

Dry rosemary

to taste

Tapioca flour

1 spoon

Extra virgin olive oil

1 teaspoon

Side Dishes from Chile

Vegetable Trilogy with Vegan Cheese

Vegetable Trilogy with Vegan Cheese

vegan with nuts high in fiber source of B vitamins source of C vitamins source of D vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Vegetable Trilogy with Vegan Cheese

Rich and easy! Healthy, low calorie and very very tasty accompaniments

Vegetable Trilogy with Vegan Cheese step 1

step 1

Cut the tomatoes the zucchini and the mushrooms, of a thickness of half like and that they are round

Vegetable Trilogy with Vegan Cheese step 2

step 2

Mix milk, cornstarch, salt, pepper and nutritional yeast and oil

Vegetable Trilogy with Vegan Cheese step 3

step 3

It is ordered in an individual font (there are vegetables, but put the ones that fit you) and bathe with the milk mixture

Vegetable Trilogy with Vegan Cheese step 4

step 4

And above we sprinkle a little salt nutritional yeast and rosemary (the rome goes to taste, if you want you can add another condiment)

Vegetable Trilogy with Vegan Cheese step 5

step 5

Bake (200 degrees C) for 20 minutes

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