Today’s recipe is another for my Vegan Fasting Diet. You will need:

 

1 Scallion
1 Zucchini
100 grams of Fresh Mushrooms
1 tablespoon of Flour
1 cup of Oat Milk
Pinch of Cajun Seasoning
2 tablespoons of Olive Oil
¼ cup of Tomato Sauce

 

Chop the scallion and the mushrooms.

 

In a pan heat up 1 tablespoon of Olive Oil and add the chopped scallion first. Lightly sauté it and then add the mushrooms and keep on sautéing. When the mushrooms shrink, add the tomato sauce and sauté it for 2 more minutes. Season it with pinch of Cajun Seasoning.

In a pot, heat up 1 tablespoon of Olive Oil. Then add the flour and stir for 30 seconds. Next, add the cup of Oat Milk and stir. You keep on stirring until the whole thing has the thickness of a pudding. This is a vegan Béchamel sauce.

 

Next, slice the zucchini into thin slices.

 

In a casserole pan layer one row of the sliced zucchini. Then, add a layer of the mushrooms mix.

On top pour half of the vegan Béchamel sauce, and then put another layer of sliced zucchini.

 

In the end, on the very top, pour the other half of the Béchamel sauce.

 

Put it in a preheated oven on 400F. Bake it for 40 minutes.

 

Take it out of the oven, let it cool off and the meal is ready to be served.

 

Enjoy.