Veggie Courgetti Bake

Continuing on with my handy vegetarian student recipes – this one is worth a shot. 🎯 Don’t be daunted by the soya mince, however, some people seem to be yucked out by it, but once you try it, you will be pleasantly surprised! A bag of soya mince is a fraction of the price of real mince meat, it keeps for aggessss in the larder, it’s simple to cook, plus it has a very similar texture to mince meat too! 😏

Instructions:

Hey guys, time to get adventurous! We’re about to bake a spaghetti bake – the only difference is we’re not using spaghetti!

Using a vegetable spiraliser, spiralise x2 courgettes and x3 medium sized carrots.

Leave the spirals aside and focus on your tub of tomato passata, x3 tblspns of cottage cheese, oregano, sweetener, salt, dried soya mince, mixed chopped peppers (I buy a bag of fresh frozen ones from the supermarket as they’re a lot handier to cook with).

Add the tomato passata into a baking tin; since tomato passata is super bitter, add some sweetener and salt to taste (to neutralise the flavour), I normally use honey and sea salt for this.

Preheat the oven to 180 degrees Celsius.

Add 2.3-3 tblspns of cottage cheese into the mixture. As a vegetarian, I thrive off cheese as it fills the void left by meat!

Next, add in 1/8th of a 375g bag of soya mince (got mine in Tesco) and add it into the same mixture. This ends up with the same texture as meat when it’s soak into the mixture and baked.

Next, add in some dried or fresh oregano 🌿 for a nice herby flavour.

To top it off, add in some mixed chopped peppers and stir.

Add and mix in the spiralled courgette and carrot, bake it off for 20-25 mins, making sure to stir it ~10 mins in. 😋

Keep up with me over on Facebook, Instagram and Snapchat: @EndorphinStew 🤓

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