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85: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
200 g No-Moo, Vegan-Fondue
200 g Vegan-Roast, Rustic
6 medium tomatoes (500 g)
pinch salt and some margarine
9-12 baby potatoes
1 onion
1 tsp flour
2 Tbsp vegetable oil
3 tsp nutritional yeast flakes (Vegusto)
1 tsp salt
125 ml hot water
pepper to taste
basil
Treat yourself with Vegusto: Recipe No. 85
A festive meal that comes from the heart! The tomatoes filled with No-Moo deliciously complement the Vegan-Roast Rustic. It makes a perfect meal for a cosy family gathering.
Ingredients for 4 Servings
200 g No-Moo, Vegan-Fondue
200 g Vegan-Roast, Rustic
6 medium tomatoes (500 g)
pinch salt and some margarine
9-12 baby potatoes
1 onion
1 tsp flour
2 Tbsp vegetable oil
3 tsp nutritional yeast flakes (Vegusto)
1 tsp salt
125 ml hot water
pepper to taste
basil
Preparation
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1 cm shell. Set aside the pulp.
Sprinkle tomato shells with salt and invert onto paper towels to drain.
Boil potatoes in salty water for 15 min and keep warm in a warming tray.
Place tomatoes in a oven proof dish and fill with the No-Moo, Due. Set aside the rest of the No-Moo-Due.
Bake filled tomatoes at 150° for 20-25 minutes until a golden crust has formed.
In the mean time cut the Vegan-Roast, Rustic into 1 cm thick slices. Fry with 1-2 Tbsp oil in a frying pan and when finished keep warm.
For the sauce mix tomato pulp using a hand-held blender.
Sauté onions in a frying pan with a little oil over medium heat 2 to 3 minutes.
Add the flour and nutritional yeast and while stirring add the pureed tomatoes.
Add the rest of the No-Moo, Due and simmer for 15 minutes.
Season the tomato sauce with salt and pepper and dilute with water as desired.
On a plate arrange the Vegan-Roast Rustic, the filled tomatoes and the potatoes. Pour over the sauce, garnish with basil and serve.
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