VEGETABLE TIMBALE

Preheat the oven to 180°, heat up and down.

Soak the texturized soybeans.

Meanwhile, finely chop the green bell pepper, onion and tomato.

Clean and cut in half the sweet potato, eggplant and zucchini and put them in the oven with salt and EVOO. You can add spices to taste, in my case I added garlic powder to the sweet potato.

We fry the vegetables (green bell pepper, onion and tomato) in a pan with EVOO and salt, when it starts to get tender add the textured soy (optional also here add a few tablespoons of tomato, oregano ...).

Put the cooked chickpeas in a bowl and simply mash them with a fork.

When the eggplant, zucchini and sweet potato are roasted, remove them from the oven (we are not going to need all of them, we will keep the leftovers and use them as garnish or for other recipes).

We cut some slices of eggplant and some slices of zucchini. And put part of the sweet potato in a bowl and also mash it with a fork.

Everything is ready! Now we only have to plate it. To do this, we use a ring: 1️⃣En the base we put the sweet potato puree, (we crush each layer with a fork to make it compact). 2️⃣La next layer is the chickpea cream. 3️⃣Después the eggplant, the cream of piquillo peppers, the zucchini. 4️⃣Y lastly the sofrito of vegetables with texturized soy. 5️⃣Ponemos a touch of nutritional yeast and? Let's eat!

👉🏼Yo I accompanied it with salad and green asparagus.