Textured soya and pisto stuffed tomatoes with creamed peas and pasta

60 min

Suitable for vegans

Type of dish: Pasta, Main course, Vegetables

Temperature: Hot

Cuisine type: Vegan cuisine

Seasonal period: June, July, August, September, October

Allergens:

Ingredients for 5 portions Calculate portions

Vine tomato 1.0 kg

Basic ratatouille 2.5 ud

Textured soy 0.05 kg

White wine 0.05 l

Tomato sauce 0.1 l

Crema de guisantes vegano 0.5 kg

Noodles 0.25 kg

Fried brunoised garlic 0.125 l

Onion 0.088 kg

Green pepper 0.088 kg

Courgette 0.088 kg

Tomato 0.05 kg

Onion 0.033 kg

Garlic, bulb 0.053 ud

Green pepper 0.02 kg

Diced tomato 0.133 kg

Sunflower oil 0.003 l

Table salt 0.047 g

Sugar 0.0 kg

Onion 0.05 kg

Frozen peas 0.25 kg

Potatoes 0.1 kg

Vegetable stock 0.5 l

Table salt 4.0 g

Ground white pepper 0.5 g

Intense olive oil 0.125 l

Garlic, bulb 1.0 ud

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:
- 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: