1. 1

   Step 1

   Soak 150 g of soy granules in hot water for 10-15 minutes according to package instructions, then drain.

   Timer 15 min
2. 2

   Step 2

   Wash, trim, and spin-dry 300 g of spinach. Peel and finely dice the shallot.

3. 3

   Step 3

   Heat 2 tbsp of olive oil in a pan. Sauté the shallot and the soaked soy granules for 5-7 minutes.

   Timer 7 min
4. 4

   Step 4

   Briefly sauté 1 tbsp of tomato paste, then add the spinach.

5. 5

   Step 5

   Deglaze with 200 ml of vegetable broth, bring to a brief boil, and season with salt, pepper, and 5 g of nutritional yeast.

6. 6

   Step 6

   For the sauce, mix 200 g of heavy cream, 100 g of sour cream, salt, pepper, and 1 pinch of nutmeg.

7. 7

   Step 7

   Stir 1 tsp of guar gum through a sieve into the sauce mixture until it becomes slightly thickened.

8. 8

   Step 8

   Wash 400 g of zucchini and use a vegetable peeler to cut it lengthwise into thin slices.

9. 9

   Step 9

   Drain 150 g of mozzarella and cut into small cubes.

10. 10

    Step 10

    In a baking dish, layer the soy-spinach mixture, cream sauce, and zucchini slices alternately.

11. 11

    Step 11

    Finish with a layer of cream sauce and sprinkle with the mozzarella.

12. 12

    Step 12

    Bake in a preheated oven at 180 °C (convection 160 °C) for approx. 25 minutes.

    Timer 25 min
13. 13

    Step 13

    Switch on the oven's grill function for the last 3 minutes.

    Timer 3 min

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