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TexMex filled Rondini with soy shreds

TexMex filled Rondini with soy shreds

Ari
TexMex and soy slices as a filling for the Rondini pumpkin - vegan filled mini pumpkin is easy to prepare and also goes well on a vegan buffet.
5 from 3 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course buffet, garnish, healthy recipes, main dish, Party & finger food recipes, vegetable curry, vegetable recipes
Cuisine South America
Servings 4 portions
Calories 450 kcal

Equipment

  • Sieve*
  • paring knife*
  • grill pan*

Ingredients
  

  • 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*
  • Pepper*
  • 1 small Bunch of coriander
  • 4 tbsp. native olive oil*

Options:

Instructions
 

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.

Prepare Rondini:

  • 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).

Notes

Cashew cream for the rondinis:
  • 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

Nutrition

Serving: 1Port.Calories: 450kcal
Keyword Oven baked vegetables, pumpkin, rondini, vegetables
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