NUTRITION

SERVINGS

INGREDIENTS

0.75 cup soya mince (TVP)

1 cup vegetable broth

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

1 cup zucchini

1 cup cremini mushrooms

1 cup tomato passata

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-fat cottage cheese

2 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the dry soya mince in a small heat-proof bowl and pour the hot vegetable broth over it, then let it sit for 10 minutes to fully rehydrate.

• 3

  Heat the extra virgin olive oil in a large oven-safe skillet over medium heat.

• 4

  Add the diced yellow onion, sliced cremini mushrooms, and diced zucchini to the skillet, sautéing for 6 to 8 minutes until the vegetables are tender and the mushrooms are browned.

• 5

  Stir the rehydrated soya mince along with any remaining liquid, tomato passata, dried oregano, garlic powder, sea salt, and black pepper into the skillet.

• 6

  Simmer the mixture for 5 minutes over low heat to allow the flavors to meld together.

• 7

  In a small blender or food processor, pulse the low-fat cottage cheese and nutritional yeast until the mixture is completely smooth and creamy.

• 8

  Spread the cottage cheese mixture evenly over the top of the soya mince and vegetables in the skillet using a spatula.

• 9

  Transfer the skillet to the oven and bake for 15 to 20 minutes until the topping is set and the edges are bubbling.

• 10

  Remove from the oven and let the bake rest for 5 minutes before serving to allow the sauce to thicken.