Prep:  15 Mins
Cook:  50 minutes
Serves:  12
Average: 2.9 (28 votes)
Recipe by: Vitasoy
There is nothing better than a cooled zucchini slice at lunch or a tea party. This is an amazing recipe that tastes even better cold. We guarantee that your guests will love it! Enjoy!
Credit: Veggieful

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Vegan Zucchini and Kale Slice
  1. Preheat your oven to 180°C/ 160°C (fan forced) and grease and line a 25cm x 25cm slice tin. Heat oil in a frying pan over medium heat and add onion and garlic, and cook 3-4 minutes or until transparent
  2. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.
  3. Add kale and grated zucchini to the pan, season with salt and pepper and cook until the zucchini has softened. Remove from the heat and set aside.
  4. In a food processor, add the curry powder, salt, pepper, tofu, Vitasoy Soy Milky Lite, nutritional yeast, flour and mustard and blend until smooth.
  5. Combine the creamy tofu mixture and the zucchini mixture and pour it into a prepared tin. Smooth out surface
  6. Bake for 50-60 minutes or until lightly browned on top and a skewer comes out clean. Stand 5 minutes before serving.
Tips & Hints:
  • Place leftovers in an airtight container and refrigerate for 2-3 days.
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Feedback and Reviews

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Zucchini and kale slice
Stephanie Raybould
4 years 11 months ago
I made this, cooked it for over an hour and still not set, like scrambled egg. ?????
Vegan Zucchini and Kale slice
Nancy Elliss
7 years 7 months ago
I've made this twice, and although I absolutely love the flavour, I can't get it to rise at all. It comes out the same height as it went in. I am definitely using self raising flour. What might I be doing wrong?