Vegan Zucchini Breakfast Strata

A flavorful vegan zucchini breakfast strata with basil cashew cream and olive oil mashed potatoes. This dish is perfect for any meal any time of the day.

2 medium zucchini cut into thin rings
1 medium tomato seeded, all juice squeezed out, and diced
1 onion, finely chopped
4 cloves garlic crushed
1 tsp Italian seasoning sub with dry herbs if you'd rather
1 tbsp + 1 tsp extra virgin olive oil
1 moderately hot chili pepper like jalapeno minced
10 leaves of fresh basil + more for garnish
1 cup cashews soaked for 30 minutes
Juice of 1/2 lemon + zest of the lemon
4 medium russet potatoes boiled and peeled
4 leaves of sage finely minced
5 slices of bread use white, whole wheat or sourdough, cut into cubes
Salt and ground black pepper to taste

In a skillet, heat 1 tsp olive oil. Add the garlic, sauté for a few seconds. Don't let it brown. Add the zucchini, tomatoes and onions. Season with ground black pepper and Italian seasoning. Saute for five minutes or until zucchini is soft but not mushy. If there is liquid in the pan, cook over high heat for a few minutes until most of it has evaporated. Turn off the heat.
While the zucchini is cooking, place the soaked, drained cashews in a blender along with 2 cups water, basil, lemon juice, salt and jalapeno. Add salt to taste and blend until very smooth.
Make the mashed potatoes by mashing together the boiled, peeled potatoes with the remaining 1 tbsp of extra virgin olive oil, salt, sage, and lemon zest.

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