60 min
Suitable for vegans
Cuisine type: Vegan cuisine
Type of dish: Vegetables
Temperature: Hot
Meses de temporada*: June, July, August, September, October
Allergens:
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Salad tomato 1.5 kg
Dados de cebolla 0.1 kg
Chopped green pepper 0.1 kg
Cubed carrot 0.1 kg
Heüra 0.175 kg
White wine 0.025 l
Tomato sauce 0.1 l
Olive oil 0.05 l
Frozen peas 0.25 kg
Onion 0.1 kg
Potatoes 0.1 kg
Noodles 0.25 kg
Garlic, bulb 0.5 ud
Ground white pepper 0.5 g
Table salt 5.0 g
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l
Elaboration

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:
    • 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:

SET UP

  • 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 17.39 g
Saturates 6.87 g
Monounsaturated fatty acids 12.2 g
Polyunsaturated fatty acids 3.11 g
Cholesterol 15.08 mg
Calcium 168.25 mg
Iron 8.23 mg
Zinc 2.62 mg
Vitamin A 719.71 ug
Vitamin C 139.64 g
Folic acid 191.96 ug
Salt (Sodium) 697.34 mg
Sugars 24.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.