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TexMex filled Rondini with soy shreds đŸ„•đŸ„•

TexMex and soy slices as a filling for the Rondini pumpkin - vegan filled mini pumpkin is easy to prepare and also goes well on a vegan buffet.

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TexMex Stuffed Rondini with Soy Chunks – This recipe uses rondini (they’re a type of squash, not zucchini) that are hollowed out to „make cups“ filled with a soy chunky, tomato, and TexMex mixture.

TexMex filled rondini with soy strips

TexMex filled rondini with soy strips

Just in time for the weekend I have a new low carb recipe for you – TexMex filled rondini with soy chunks and cashew cream! The combination of the different vegetables with the spices makes the great taste of this dish. The rather tasteless Rondini gets a lot of steam under the butt. The homemade cashew cream (instructions in the recipe tip below) gives the dish that certain something. These filled rondini are very tasty and of course go well with rice, quinoa, couscous or bread. For me, I made this recipe as a low-carb option one day and with whole wheat basmati rice another day.

Filled Rondini cups with TexMex filling. If you didn’t get Rondini, you can, for example, use the giant zucchini that suddenly appear in your gardens overnight to make hollow cups that are filled with a mixture. There is no rice in this recipe and I used low sugar canned tomatoes to keep it low carb.

Don’t you think there’s a delicious way to use late summer rondini to fill them with delicious veggies? This recipe for stuffed rondini (or substitute zucchini) contains no rice or other grains. So it’s perfect for low-carb eaters.

TexMex filled rondini with soy strips

TexMex filled rondini with soy strips

if you like our TexMex filled rondini, you might also be interested in these dishes:

 

TexMex filled rondini with soy strips

Ari
TexMex and soy slices as a filling for the Rondini pumpkin - vegan filled mini pumpkin is easy to prepare and also goes well on a vegan buffet.
5 from 3 votes
Vorbereitungszeit 30 Min.
Zubereitungszeit 30 Min.
Gericht buffet, garnish, healthy recipes, main dish, Party & finger food recipes, vegetable curry, vegetable recipes
Land & Region South America
Portionen 4 portions
Kalorien 450 kcal

Equipment

Sieve*
paring knife*
grill pan*

Zutaten
  

Options:

Anleitungen
 

Filling for the rondini:

  • Rinse the soy strips well in a sieve with water. Boil the soy strips with 200 ml water and 2 tablespoons soy sauce in a saucepan.
  • Let the soy strips simmer gently for about 8 to 10 minutes. Then pour off excess water.
  • Peel and finely dice the onion.
  • Drain the beans and corn in a colander and rinse. Drain well.
  • Rinse the coriander, shake dry and roughly chop.
  • Heat the vegetable oil in a high pan or saucepan and sautĂ© the diced onions until translucent.
  • Add the tomato paste and roast briefly.
  • Now add the soy strips, beans, corn and the diced tomatoes from the can to the pot. Pour about 50 ml of water. Bring to the boil once, then season with paprika powder, cumin, salt and pepper. Stir in half of the chopped coriander.

Prepare Rondini:

  • Preheat the oven to 200°C.
  • Wash Rondini and cut off a "lid". Either smooth or jagged, as you like.
  • Hollow out the Rondini with a spoon, leaving a rim about 1 cm thick. You can throw away the seeds or chop them up and add them to the filling.
  • Place Rondini in a casserole dish. put the lid on.
  • Salt the Rondini, brush with olive oil and pre-bake in the oven for about 12 to 15 minutes.

Finishing and dressing:

  • After pre-baking, fill the rondini and bake them again for 15 to 20 minutes.
  • Serve hot. Maybe with a fine cashew cream (the recipe can be found below in the recipe tip).

Nutrition Label

Serving: 1Port.Calories: 450kcal
Keyword Oven baked vegetables, pumpkin, rondini, vegetables
Tried this recipe?Mention @veggie_de on Instagram or tag #veggie_de!
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Ari

Ich habe das GefĂŒhl, dass ich das nicht oft genug sage oder dass ich Euch jemals genug danken könnte. Aber Danke fĂŒr all Eure UnterstĂŒtzung, fĂŒr den Besuch meines Rezepte-Blogs, das Kommentieren und das Teilen meiner Rezepte mit Euren Freunden und Familie. Ich bin Euch sehr dankbar dafĂŒr!
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