Stuffed peppers with soy crumble
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ingredients
30 g soy granulate 1 pk onion 200 g round rice to taste vegetable oil, salt, black pepper, parsley, plain flour, sugar 1 pk tomato puree large 1 pk egg 4 pk peppers
progress
Today I cook without meat. Last week was meat-too-much, so today we have a lighter day. I used soybean meal to make stuffed peppers. It was very good, better than with meat. 1. Cook rice classically (oil, onion, rice, salt) Let it cool. 2. Then, in a bowl, adjust the soy pulp by adding a little water and veggies and microwave for about 2 min. Let cool. Pour off the excess water. 3. In the meantime, wash and clean the peppers, discarding their cores. 4. Then mix the rice, soy meal, egg, egg, parsley to form a paste. I didn’t salt mine, vegeta is salty, it was enough. 5. Then stuff the peppers with the mixture and shape the remainder into balls. 6. Put the oil in a large casserole, make a roux with the flour and pour in the water. Then add the tomato puree, salt, pepper and pepper. Let it come to the boil, stirring so that the sauce doesn’t curdle. 7. Then put the filled peppers in the sauce to cook.After about half an hour, add the meatballs. Cook everything until it is cooked. 8. Then season the sauce with salt, sugar, or ml. black pepper and serve. Serve with fresh bread.
