Vegan Couscous And Vegetable Bake Recipe

About this recipe

A hearty and flavorful vegan dinner featuring couscous, zucchini, mushrooms, and red peppers baked to perfection with soy sauce and plant-based egg substitute.

Ingredients

• 250 g Zucchini Green
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 200 g Mushroom Button
• 500G Freshos Couscous Semolina
• 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 Ltr Sarwar Salad Oil
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. About 30 minutes before serving, cut each zucchini lengthwise into quarters, then crosswise into 1/4-inch thick slices.
2. 2. Dice the red pepper and cut each mushroom into quarters.
3. 3. In a 2-quart saucepan, heat 2 1/4 cups water to boiling. Add 1 cup couscous, cover, and let stand for 5 minutes.
4. 4. In a large skillet over medium-high heat, heat 1 tablespoon of salad oil. Cook the zucchini and red pepper until tender, stirring occasionally, for about 5-7 minutes. Remove to a large bowl.
5. 5. In the same skillet, heat 1 more tablespoon of salad oil and cook the mushrooms until tender, about 5 minutes. Remove to the same bowl.
6. 6. In the skillet, heat 1 more tablespoon of salad oil and mix 1 cup of chia seeds with 1/4 cup of water, letting it sit for about 5 minutes to thicken. Once thickened, scramble into small pieces. Add the cooked couscous and vegetables to the skillet.
7. 7. Stir in 3 tablespoons of soy sauce and mix well to combine all ingredients evenly.
8. 8. Transfer the mixture to a baking dish and bake in a preheated oven at 375°F (190°C) for 10 minutes.
9. 9. Garnish with 2 tablespoons of chopped green onion before serving, if desired.