Chayote is a vegetable that is cultivated and consumed widely throughout America. It is generally used like any other tuber, boiled, in stews, purés or fried. In this recipe that I share with recipes, we are going to prepare some vegan stuffed chayotes with tofu, pumpkin and corn, and with a rich bechamel of almond milk to bake them. Does it sound delicious truth? Well, sign the ingredients and step by step and don wait any longer to prepare them!
| 🚻 2 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make vegan stuffed chayotes: |
| 2 chayotes 1 small can Pinch of nutmeg |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan stuffed chayotes:
1. The first step to prepare these vegan stuffed challets is to cook the chayotes. Pela the chayotes, cut them in half throughout and remove the heart. Fill a saucepan with the water with a little salt and cook the chayotes until they are soft and can puncture with a fork easily.
2. While the chayotes are cooked, cut the tofu and pumpkin into small dice. Heat a pan with a little oil and jump the tofu, pumpkin and corn together.
3. To prepare the gratin chayotes, make a almond bechamel: melts the vegetable margarine in a saucepan. Add the flour and remove until it is well. Little by little almond milk stirring with the rods so that there are no lumps. Add a pinch of nutmeg and salt. Remove the vegan bechamel sauce over medium heat until it thickens and reduces.
4. Mix the Bechamel with sauteed vegetables and tofu. Fill and put the baked chayotes 10-15 minutes at 180 ° C, in preheated oven.
5. Once they are gratin, you can serve your vegan stuffed chayotes accompanied to your liking. I recommend that you do it with this Thai salad of green papaya or visit my blog target = _blank rel = NOFOLW class = outboundvegSpiration where you will find many more options of garrisons or accompaniments for this dish.
