BASIC INGREDIENTS:

For the veggie mix:
- 2 onions
- 1 carrot
- 1 zucchini
- ½ red pepper
- 100gr mushrooms
- Spices (recommended: 1 ½
tablespoon of Garam Masala, or a
mix of paprika, garlic powder, dried
oregano, salt and pepper)
- Olive oil

For the textured soy:

- 100gr of textured soybeans,
preferably big-sized ones
- 400ml of veggie broth
- 4 tablespoons of soy sauce

You don’t need to use the exact same veggies! This recipe is perfect for batch cooking
during the weekend while you do other house chores and use the veggies you have left in
the fridge from the week. It is also a good option for meal-prepping for the week, and you
can eat it just like that or accompanied with some rice, pasta, potatoes… Just keep the
proportions of ingredients and make as much as you want!

OPTIONAL ADDITIONS:
- Vegan shredded ‘cheese’

PREPARATION:
1. Mix the liquid ingredients in a bowl and add the textured soy for marinating.

2. Start pre-heating the oven to 200º. Wash and chop the veggies and mushrooms in small cubes (I recommend peeling the carrot and zucchini for this recipe, you can save the peels for making veggie broth)

3. Place the diced veggies in an oven-safe bowl and sprinkle them with spices. Drizzle 2 tablespoons of olive oil over the veggies, and toss everything together until well coated.

4. Transfer the seasoned veggies to the preheated oven. Bake for 1 hour, stirring
occasionally to ensure even cooking.

5. Squeeze the marinated textured soy to drain any excess liquid. After the initial hour
of baking, mix the textured soy with the cooking veggies in the oven-safe bowl for
another 30 minutes.

Optional: You can add some shredded vegan ‘cheese’ and put the oven in grill mode for
the last 5 minutes to finish the dish.