TexMex filled Rondini with soy shreds – This recipe uses rondini (they’re a type of squash, not zucchini) that are hollowed out to “make cups” filled with a soy chunky, tomato, and TexMex mixture.
Just in time for the weekend I have a new low carb recipe for you – TexMex filled rondini with soy chunks and cashew cream! The combination of the different vegetables with the spices makes the great taste of this dish. The rather tasteless Rondini gets a lot of steam under the butt. The homemade cashew cream (instructions in the recipe tip below) gives the dish that certain something. These filled rondini are very tasty and of course go well with rice, quinoa, couscous or bread. For me, I made this recipe as a low-carb option one day and with whole wheat basmati rice another day.
Filled Rondini cups with TexMex filling. If you didn’t get Rondini, you can, for example, use the giant zucchini that suddenly appear in your gardens overnight to make hollow cups that are filled with a mixture. There is no rice in this recipe and I used low sugar canned tomatoes to keep it low carb.
Don’t you think there’s a delicious way to use late summer rondini to fill them with delicious veggies? This recipe for stuffed rondini (or substitute zucchini) contains no rice or other grains. So it’s perfect for low-carb eaters.
if you like our TexMex filled Rondini with soy shreds, you might also be interested in these dishes:
- Ayurvedic turmeric lentil curry
- Spelled barley salad with vegetables
- Tortelloni with truffle filling
- vegan Rondini with lentil filling
- Chickpea Zucchini Curry
TexMex filled Rondini with soy shreds
- 4 Rondini
- 100 G soy strips or soy granules, crumbly fried tofu
- 2 tbsp. Soy sauce*
- 1 Onion
- 250 G black beans* or kidney beans, can
- 100 G Corn can
- 1 tbsp. vegetable oil
- 3 tbsp. tomato paste*
- 350 G canned tomatoes* in pieces
- 1 tbsp. paprika powder* sweet
- 1 tsp Cumin*
- kosher salt*
- 1 small Bunch of coriander
- 4 tbsp. native olive oil*
- cashew cream >> Recipe in the tip below
Filling for the rondini:
- Rinse the soy strips well in a sieve with water. Boil the soy strips with 200 ml water and 2 tablespoons soy sauce in a saucepan.
- Let the soy strips simmer gently for about 8 to 10 minutes. Then pour off excess water.
- Peel and finely dice the onion.
- Drain the beans and corn in a colander and rinse. Drain well.
- Rinse the coriander, shake dry and roughly chop.
- Heat the vegetable oil in a high pan or saucepan and sauté the diced onions until translucent.
- Add the tomato paste and roast briefly.
- Now add the soy strips, beans, corn and the diced tomatoes from the can to the pot. Pour about 50 ml of water. Bring to the boil once, then season with paprika powder, cumin, salt and pepper. Stir in half of the chopped coriander.
- Preheat the oven to 200°C.
- Wash Rondini and cut off a “lid”. Either smooth or jagged, as you like.
- Hollow out the Rondini with a spoon, leaving a rim about 1 cm thick. You can throw away the seeds or chop them up and add them to the filling.
- Place Rondini in a casserole dish. put the lid on.
- Salt the Rondini, brush with olive oil and pre-bake in the oven for about 12 to 15 minutes.
Finishing and dressing:
- After pre-baking, fill the rondini and bake them again for 15 to 20 minutes.
- Serve hot. Maybe with a fine cashew cream (the recipe can be found below in the recipe tip).
- Soak 80 g cashew nuts in water for 5-6 hours.
- Puree soaked cashew nuts without soaking water with 1 teaspoon mustard, 2 tablespoons yeast flakes, salt and 100 ml almond milk in a blender.
- Dilute as you like and drizzle over the finished baked Rondini