27
Vegetarian moussaka
5
(30)
55 min
0 kcal
naturexhealth
Preparación de la receta
1
first prepare the stuffing. hydrate the soy in water and cut all the vegetables (except the eggplant) into small pieces. also chop the nuts and sauté everything together for a few minutes. add the crushed tomato, oregano and salt.
2
Add the texturized soybeans and sauté for 10-15 minutes until the water in the vegetables is slightly reduced.
3
In a separate paella pan, brown the sliced eggplant for a few minutes on each side.
4
in a baking dish spread a little crushed tomato on the base and form layers with the sliced eggplant and the sofrito. i got about 3 layers.
5
cover with grated cheese and a pinch of oregano and bake for 30' at 190C with air or until the cheese is gratin, ready!
Ingredientes
1 ración
1 ración
Eggplant
400 gramos (aprox. 2 unidades)
Crushed tomato
300 gramos
Onion
100 gramos (aprox. 1 unidad)
Red bell pepper
100 gramos (aprox. ½ unidades)
Carrot
80 gramos (aprox. 1 unidad)
Emmental cheese
60 gramos (aprox. 4 puñados)
Green bell pepper
50 gramos (aprox. ½ unidades)
Almonds
20 gramos (aprox. 1 puñado)
Nuts and dried fruit
20 gramos (aprox. 1 puñado)
Oregano
5 gramos (aprox. 1 cucharadita)
Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración
Eggplant
400 gramos (aprox. 2 unidades)
Crushed tomato
300 gramos
Onion
100 gramos (aprox. 1 unidad)
Red bell pepper
100 gramos (aprox. ½ unidades)
Carrot
80 gramos (aprox. 1 unidad)
Emmental cheese
60 gramos (aprox. 4 puñados)
Green bell pepper
50 gramos (aprox. ½ unidades)
Almonds
20 gramos (aprox. 1 puñado)
Nuts and dried fruit
20 gramos (aprox. 1 puñado)
Oregano
5 gramos (aprox. 1 cucharadita)
Salt
1 gramo (aprox. 1 cucharadita)
1
first prepare the stuffing. hydrate the soy in water and cut all the vegetables (except the eggplant) into small pieces. also chop the nuts and sauté everything together for a few minutes. add the crushed tomato, oregano and salt.
2
Add the texturized soybeans and sauté for 10-15 minutes until the water in the vegetables is slightly reduced.
3
In a separate paella pan, brown the sliced eggplant for a few minutes on each side.
4
in a baking dish spread a little crushed tomato on the base and form layers with the sliced eggplant and the sofrito. i got about 3 layers.
5
cover with grated cheese and a pinch of oregano and bake for 30' at 190C with air or until the cheese is gratin, ready!
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Vegetable protein
Autumn Recipe 🎃
Vegetarian
Meals
Vegetables
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