LASAGNA ZUCCHINI VEGAN

1½ - 2 zucchini
Vegan butter
400 grams silken tofu
20 centiliters of soy gratin sauce
1 tablespoon vegetable bouillon powder
1 tablespoon mushroom seasoning
½ tablespoon of ground pepper (black or white)

1. Wash zucchini with salty water, cut into thin slices.
2. Smear the bottom of baking casserole with some vegan butter.
3. Lay zucchini in row on bottom layer.
4. Mix vegetable bouillon powder, mushroom seasoning, ground pepper, and then sprinkle a pinch of the mixture on top of zucchini.
5. Lay thin layer of soft tofu on top of zucchini.
6. Pour soy gratin sauce on top of soft tofu, use a spatula to spread it out all over on top of soft tofu.
7. Lay another layer of zucchini on top of that.
8. Sprinkle a little bit of mixed seasoning.
9. Lay another thin layer of soft tofu on top of zucchini.
10. Sprinkle one pinch of seasoning on top of tofu.
11. Spread gratin sauce on top again, use a spatula to spread it more evenly on top of tofu.
12. Spread another layer of zucchini again.
13. Meanwhile, preheat the oven.
14. Sprinkle a little condiment on top of zucchini.
15. Lay silky soft tofu, use spatula to press it down in the middle, then it will go more evenly in different corner.
16. Sprinkle a little seasoning on top again.
17. Put gratin sauce on it again.
18. Sprinkle a little bit of spice and seasoning on it.
19. Pop it in the oven.

INGREDIENTS:

Wholemeal bread
Vegan cream cheese

Spread vegan cream cheese on bread.

INGREDIENTS:

Tomato
Cucumber
Japanese mustard dressing
A few dashes of Maggi

1. Cut tomatoes and cucumber according to your taste.
2. Put tomatoes and cucumber on a nice plate.
3. Drop a few dashes of Maggi on top.
4. Leave Japanese mustard dressing aside so guest can take as much as they want.