2 servings

100 gr dry soy vegetable meat

2 zucchinis

½ tbsp olive oil

¼ finely chopped onion

4 tbsp homemade tomato sauce (recipe in Recipe Book)

¼ tsp cumin

1 tsp oregano

½ tsp sea salt

pepper to taste

2 tbsp nutritional yeast

In a bowl put the soy meat and add twice the amount of hot water. Stir and let stand about 15 minutes, until it has hydrated. Then drain well with your hands and reserve.

Grease a baking dish with a little coconut oil.

Wash the zucchinis and cut off the ends. Cook in water for about 30 minutes (depending on the size) They should be al dente so they don't fall apart. Once warm, open  in half lengthwise and remove the pulp, taking care not to break the skin.

Chop or mash the pulp with a fork. Set aside.

Preheat the oven to 400º F.

In a pan, heat the oil and sauté the onion, then add the soy meat, tomato sauce and the pulp. Add the seasonings: cumin, oregano, salt and pepper. Cook about 15 minutes over low heat.

Fill each zucchini half and sprinkle with nutritional yeast. Place in oven to heat for about 20-30 minutes.

Per portion 200 gr

Cal: 226.4 P: 25.2 F: 4.4 Cb: 22.6