Stale Bread and Zucchini Baked Sandwich
Author: Nikki
Recipe type: Mains
Serves: 4-6
Ingredients
- 2 tablespoons of olive oil plus more to drizzle
- 1 onion, finely chopped
- 2 teaspoons of crushed garlic
- 2 cups passata
- 12 fresh basil leaves, torn
- 10 slices of bread (approx.) – stale or otherwise, with crusts cut off
- 2 zucchinis cut lengthwise thinly (use a mandolin slicer if available)
- White sauce - recipe below
- 2-3 tablespoons nutritional yeast flakes
- Paprika to garnish
- Salt & pepper to season
White sauce
- ¾ cup soy milk
- ½ cup raw cashews
- 1 tablespoon arrowroot flour
- 1 tablespoon olive oil
- 1 tablespoon of crushed garlic
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried mixed herbs
- ½ teaspoon salt
- ¼ teaspoon onion powder
- Black pepper to season
Instructions
White sauce
- Place all ingredients into a blender & blend until smooth (will thicken when cooked)
Baked sandwich
- Heat oil in a frypan & add onion & garlic, cooking until soft
- Stir in passata & basil leaves, bring to boil then reduce to a simmer. Add salt & pepper to season & simmer until sauce has slightly reduced. Make white sauce whilst this is simmering
- Preheat oven to 180oC
- Lightly oil a lasagne tray 26x17x4cm
- Smear the base with a thin coating of sauce
- Divide the tomato sauce & white sauce into two equal portions
- Place a layer of bread in dish
- Cover the bread with one half of the sauce & spread evenly, top with slices of zucchini & then pour one half of the white sauce over zucchini
- Repeat until everything is used (makes 2 layers)
- Sprinkle with nutritional yeast flakes & drizzle with olive oil
- Garnish with paprika & bake for 25 – 35 minutes or until golden. Serve with salad
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