STUFFED TOMATOES (plant based) – high protein, easy and fast скачать в хорошем качестве

STUFFED TOMATOES (plant based) – high protein, easy and fast

Here a link to the english instagram page : https://www.instagram.com/vegeodyssey... Here the French Instagram of vegeodyssey https://www.instagram.com/vegeodyssey... Here some other summer/autumn recipe you might like VEGAN CHEESECAKE    • Easy VEGAN CHEESECAKE – No cashews, but a ...   VEGAN BOURSIN (crème cheese) , you can stuff it in mushrooms and its delicious on the barbecue    • VEGAN BOURSIN CHEESE (Creamy vegan cheese)...   VEGAN STRAWBERRY PASTRIES    • RASPBERRY TARTELETS recipe - only 15min  a...   ABOUT THE VEGAN STUFFED TOMATOES OF THE VIDEO This is a very common recipe in the south of France and of Mediterranean countries in general, and on top of being delicious its also super healthy when veganized. There are many ways to make it, but here I focused on making it easy, fast and nutritious. There is between 20 and 30 minutes of active work, often eaten with rice. Hope you enjoy the video, you are very welcome to like and subscribe and lefts dive in For the filling • 200g of mushrooms (7oz) • 175g of drained white beans (6oz) • 2 tablespoons red pesto • 3 tablespoons of soy sauce • 2 tablespoons of garlic powder • 1 tablespoon Dijon mustard • 3tablespoon flour • Orgeano • Pepper and salt to liking ( I don’t add) Tomatoes Around 4 to 8 tomatoes dependent on the size Wash and cut the mushrooms, I mix them to save time. Put them in a saute pan with extra virgin olive oil. Then put in the drained white beans , the red pesto and let cook for 10 minutes before adding the rest of the ingredients In the meantime cut open the tomatoes and put the filling in separate Also make a cream sauce to accompany the tomatoes • 200g of crème fraiche (7oz) • Teaspoon of Dijon • ½ teaspoon of salt • 1 tablespoon of garlic • (put the tomato juice from the inside of the tomato) Put 20 to 25 min in the oven at 160 celcius (hot air) or 320farenheit