Textured soya and pisto stuffed tomatoes with creamed peas and pasta

60 min
Suitable for vegans
Type of dish: Main course
Temperature: Hot
Cuisine type: Vegan cuisine
Meses de temporada*: June, July, August, September, October
Traces of eggs
Traces of eggs
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Textured soy 0.15 kg
Onion 0.25 kg
Frozen peas 0.25 kg
Onion 0.05 kg
Potatoes 0.1 kg
Ground white pepper 0.25 g
Table salt 2.5 g
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l

For the stuffed tomatoes:

  • Wash the tomato, cut the top in a circle and cut the base. Using a spoon or scoop, empty the tomato and chop up the pulp.
  • For the filling:
    • Make a basic ratatouille. (Using the pulp from the tomato).
    • Poach the onion cut into brunoise and once poached add the previously soaked textured soya, add white wine, reduce and season with salt and white pepper.
    • Mix the ratatouille with the textured soya and add the tomato sauce
  • Stuff the tomatoes with the mixture.
  • Bake the tomatoes at 160 ºC for 10 minutes.

For the creamed peas:

  • Poach the onion in julienne, once it is poached, fry the potato and cover with the vegetable stock.
  • Steam the peas and blend them.
  • Once the potato is cooked add the peas and blend.
  • Add salt and pepper.

For the garnish paste:


  • Add the creamed peas to the base of the dish then place the stuffed tomatoes and garnish with the pasta.
Nutritional information (1 portion)
Fiber 18.43 g
Saturates 4.69 g
Monounsaturated fatty acids 17.9 g
Polyunsaturated fatty acids 3.47 g
Cholesterol 15.13 mg
Calcium 207.21 mg
Iron 5.57 mg
Zinc 1.87 mg
Vitamin A 236.01 ug
Vitamin C 137.54 g
Folic acid 192.1 ug
Salt (Sodium) 248.65 mg
Sugars 21.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.