AuthorFoodiesh EditorDifficultyBeginnerCook the quinoa in plenty of water, then drain and set aside. Put your oven to preheat th.6 (180°C).
Peel and finely chop the onion and garlic, rinse and slice the mushrooms into strips, rinse and chop the chives. Coarsely mash the tofu with a fork.
In a frying pan, fry the onion and garlic in olive oil over high heat. Then add the mushrooms, salt, and pepper and mix well, lowering the heat a little. Then add all the other ingredients: tofu, cooked and drained quinoa, pine nuts, chives and bind the whole by pouring the almond cream. Taste so that you can adjust the seasoning if necessary.
Rub the skin of the pumpkins under a trickle of water to remove impurities, then cut them in half and remove the seeds. Fill each half pumpkin with the vegetarian preparation and place them in a baking dish. Bake for 35 to 40 minutes, with supervision.
Serve straight from the oven and enjoy with a well seasoned green salad.
Ingredients
Directions
Cook the quinoa in plenty of water, then drain and set aside. Put your oven to preheat th.6 (180°C).
Peel and finely chop the onion and garlic, rinse and slice the mushrooms into strips, rinse and chop the chives. Coarsely mash the tofu with a fork.
In a frying pan, fry the onion and garlic in olive oil over high heat. Then add the mushrooms, salt, and pepper and mix well, lowering the heat a little. Then add all the other ingredients: tofu, cooked and drained quinoa, pine nuts, chives and bind the whole by pouring the almond cream. Taste so that you can adjust the seasoning if necessary.
Rub the skin of the pumpkins under a trickle of water to remove impurities, then cut them in half and remove the seeds. Fill each half pumpkin with the vegetarian preparation and place them in a baking dish. Bake for 35 to 40 minutes, with supervision.
Serve straight from the oven and enjoy with a well seasoned green salad.