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Vegan Zuppetta

What you need: 

500 g (1 lb) vegan rye (black) bread
500 g (1 lb) melty vegan cheese OR 2 cup Dragonfly's Uncheese (on this site)
1 litre (1 quart) strong veggie broth
thyme, pepper and garlic powder to taste

What you do: 

Best if you use thinly-sliced vegan cheese or the Uncheese mix from this site.
Lightly oil a deep, non-stick skillet. Starting with a layer of bread slices, layer bread and vegan cheese (or Uncheese) in skillet, ending with cheese on top. Sprinkle each layer with thyme, pepper and garlic powder to taste. (You can of course vary spices to your taste).
Pour broth into a corner of pan, filling until broth is visible. Cover the pan and cook on low heat until cheese is melty, about 20 min. (This can also be done in the oven.)
The dish should look kind of like French onion soup, melty and lush. Simple, but very filling and satisfying.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
6

SO HOW'D IT GO?

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