6/7u

Half

3H

RECIPE FOR WHOLE TACOS WITH TEXTURED SOY

BY VEGETABLEWORLD Mass : 250g whole wheat spelled flour SEE IN STORE 150g hot water A teaspoon of baking powder 2 tablespoons EVOO (extra virgin olive oil) Half a teaspoon of salt Stuffed: A glass of fine textured soy (100g) SEE IN STORE Half a yellow pepper (80g) 2 handfuls of oyster mushrooms (110g) A piece of onion (80g) Half a glass of crushed tomato (130g) A splash of vegetable broth A tablespoon of teriyaki sauce SEE IN STORE A tablespoon of nutritional yeast (optional)SEE IN STORE Spices: one tsp garlic, one tsp paprika and one tsp curry Salt to taste Dip : 3 tablespoons of natural almond yogurt without added sugar 1/3 cucumber without skin (35g) A tablespoon of EVOO A splash of lemon juice A pinch of black pepper a pinch of salt Elaboration: 1. Soak the fine textured soybeans in a bowl of hot water for 15 min. Then drain it well and remove the remaining water. 2. In a bowl, sift the whole wheat spelled flour and add the bran that remains in the sifter. Add the rest of the ingredients for the dough and mix well until you can't mix it any more. Shape the dough into a ball, wrap it in plastic wrap and put it in the refrigerator for 25-30 minutes. 2. Cut the onion and yellow pepper into strips and chop the mushrooms. 3. Pour a splash of oil in a frying pan and brown the onion with the textured soy and the pepper. Add the rest of the ingredients for the filling and cook for about 7 more minutes. 4. Blend all the ingredients for the sauce. Booking. 5. After 30 minutes, take the dough out of the refrigerator, form 6 equal balls and stretch them with a rolling pin, giving them a circular shape. 6. Heat the pan with a splash of oil and brown the tortillas on both sides, turning and turning. (Do not overcook them as they could become hard and break when bending.) 7. Fill the tortillas and pour the sauce on top. Garnish with a little fresh parsley.