Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1bc53429c0c644bfa05aea2cc3ff1cfb",
    "updated": "2025-05-06T09:16:07.846Z",
    "title": "Mom's Morning Casserole",
    "subtitle": null,
    "description": "Although my mom doesn't actually make a casserole like this, I was inspired by those magazines at the supermarket checkout—the ones with recipes starting with frozen hash browns and ending with processed cheese food. This casserole requires several mixing bowls but comes together easily, offering a flavorful and satisfying meal: a layer of paprika-seasoned potatoes, a layer of scrambled tofu, and a layer of fennel-spiced tempeh with chopped red bell pepper, all topped with melted cheese. You can substitute your favorite cheese sauce recipe instead of packaged vegan cheese. This casserole yields a generous portion and tastes great at room temperature, making it ideal for potlucks. Serve it alongside a salad or sautéed greens.",
    "ingredients": [
      {
        "section": "For the potato layer",
        "ingredients": [
          "large yellow potatoes",
          "olive oil",
          "sweet paprika",
          "salt"
        ]
      },
      {
        "section": "For the tempeh layer",
        "ingredients": [
          "tempeh",
          "red bell pepper, seeded and finely chopped",
          "garlic cloves, minced",
          "soy sauce",
          "olive oil",
          "fresh lemon juice (juice of lemon).",
          "fennel seed, crushed",
          "dry rubbed sage (not powdered).",
          "fresh black pepper"
        ]
      },
      {
        "section": "For the tofu layer",
        "ingredients": [
          "firm or extra-firm tofu",
          "garlic cloves, minced",
          "soy sauce",
          "olive oil",
          "fresh lemon juice (juice of lemon).",
          "ground cumin",
          "chopped fresh thyme (2 teaspoons if using dried).",
          "turmeric",
          "fresh black pepper",
          "salt, to taste",
          "nutritional yeast (optional).",
          "shredded vegan cheese"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F.",
      "Slice the potatoes width-wise into 1/4-inch-thick slices. You don't need precise measurements, but aim for even slices so they cook through evenly.",
      "Arrange the slices in an 11 x 13-inch baking pan, overlapping as needed to cover the bottom completely.",
      "Drizzle the olive oil over the potatoes, sprinkle with paprika and salt, then use your hands to coat the slices evenly.",
      "Arrange the potatoes in overlapping layers to cover the pan's bottom.",
      "Bake for 25 minutes while you prepare the other layers.",
      "If the other layers are not ready when the potatoes finish baking, remove them from the oven and set aside. They should be tender enough to pierce easily with a fork; if not, bake a few more minutes.",
      "Prepare the tempeh layer by crumbling the tempeh into pieces ranging from pea-sized to popcorn-sized in a small bowl.",
      "Add the remaining tempeh ingredients and mix well until fully coated.",
      "Prepare the tofu layer by pressing the tofu over the sink to release excess water.",
      "Place the tofu in a medium bowl and mash it with a fork until it reaches a ricotta-like texture.",
      "Mix in the remaining tofu ingredients thoroughly and adjust salt to taste.",
      "Once the potatoes are done, remove them from the oven.",
      "Spread the tofu mixture evenly over the potato layer and press gently with a spatula (be careful as the pan will still be hot).",
      "Sprinkle the tempeh mixture over the tofu layer and return the pan to the oven.",
      "Bake for an additional 20 minutes.",
      "Remove the casserole from the oven and evenly sprinkle the shredded cheese on top.",
      "Return the casserole to the oven and bake for 10 more minutes.",
      "If the cheese is not fully melted, briefly broil for one to two minutes.",
      "If using cheese sauce instead of shredded cheese, bake for a total of 30 minutes before pouring the sauce on top, without removing the casserole midway.",
      "Allow the casserole to cool for about 10 minutes, slice into eight pieces, and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Make ahead: Bake the potatoes and assemble the casserole the night before. Let it cool, wrap tightly in plastic wrap, and store in the fridge overnight.\nTIP: Mince the garlic for both the tempeh and tofu layers at the same time to save preparation time."
  }
]