Vegan Stuffed Tomatoes

Last Recipes

Vegan Stuffed Tomatoes

Vegan Stuffed Tomatoes

Vegan Stuffed Tomatoes
Vegan Stuffed Tomatoes

Number of people

4 tomatoes to stuff

1 glass of textured soy protein

1 chanterelle

1 onion

1 celery stalk

basil leaf and fresh coriander

1 teaspoon Espelette chilli pepper

1 teaspoon paprika

1 teaspoon of nutmeg

1 lump of sugar

Olive oil

Preparation: 1 hour
Cooking time: 20 min
Step 1
Empty the tomatoes, salt the inside and let them drain upside down in a dish while preparing the stuffing. Set aside the pulp and juice for later.
Step 2
Bring one litre of salted water to the boil, add the textured soya proteins and the chopped celery stalk. Simmer for 15 minutes over low heat.
Step 3
Sauté the chopped onion and mushrooms in olive oil until golden brown. Season with salt and pepper.
Step 4
Drain the soya proteins and celery, add the onion and mushrooms, finely chopped herbs, spices, salt and pepper.
Step 5
In a saucepan, simmer the pulp and tomato juice with a sugar cube over low heat for 10 minutes to break up the acidity. Cut the large pieces.
Step 6
Preheat the oven to 180°C. Stuff the tomatoes with this mixture.
Step 7
Pour the tomato sauce into the dish and over the stuffing. 20 min in the oven at 180°C.
Author's note
Textured soy protein can be found in the organic section of the supermarket or in organic shops. It is a perfect substitute for meat because it is very rich in protein, fibre and low in fat. Besides, it costs less than meat!

I add my grain of salt

No comments