First cut the large zucchini into slices, if you like, you can season it with salt and pepper and turn it in flour so that the breading holds better (but I didn`t).
Then mix the mustard with a little water to create a creamy mixture. Turn the zucchini slices in it and then bread them with the chickpea flour.
Then clean the small zucchini, carrots, leek, 1 stick of celery, paprika and broccoli for the vegetable pan and cut into bite-sized pieces.
Now at the same time fry the breaded zucchini slices in a pan with oil and fry the leek briefly in the wok (or pan), then add the remaining vegetables and continue frying.
Turn the zucchini slices and when they have the desired tan, drain them on a paper towel and keep warm. (My zucchini was so big that I had to fry two servings.)
Now add the coconut cream and a sip of water to the fried vegetables, a little more if necessary. (I mostly use the coconut cream in the cardboard box from Rapunzel or Dunn`s River. This then becomes liquid when cooked.) Now add the organic peanut must and let everything simmer until it is firm to the bite. If it gets too dry, add a little more water. Finally season with salt and pepper.
I still had cashew nuts and fresh coriander, which I sprinkled over it.
Tip:
This recipe can be varied as desired with different vegetables and spices.
Personally, I was a bit sparing with the breading, so that I even fell off while frying it, but I like it when the zucchini is only so slightly moistened and has that roasting taste. If you want a thick, firm breading, you can certainly double bread the slices. If you don`t need it vegan and gluten-free, you can of course also try the old way with flour and egg.
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