Cooking the courgettes for a longer time breaks them down and creates a creamy texture. Using fresh mint makes it the predominant flavour in this dish. The flours come together with the vegetables to give a thicker result.

Recipe (salt free, oil free):
Serves 1,
Courgette sliced – 1
Onion sliced – 1
Carrot sliced – 1/2
Broccoli cut into small pieces – 1tbsp
Frozen peas – 1tbsp
Garlic clove crushed – 1
Spelt flour – 2tbsp
Chickpea flour – 2tbsp
Semolina – 1tbsp
Nutritional yeast – 1tbsp
Fresh mint chopped – 1tbsp
Fresh basil chopped – 2tbsp
Water – 1/4cup

Saute the onions, courgettes, carrots and garlic in water for 15 minutes on a medium heat. Add in the frozen peas and the broccoli. Cook for a couple of minutes. Stir in the spelt flour, chickpea flour, semolina, nutritional yeast, mint, basil and water. Cover and cook for 15 minutes stirring occasionally so that the flour mix doesn’t stick.

Original recipe:
Scarpaccia by dr.vegan (Instagram)