Pisto manchego
served with cauliflower rice and buckwheat
Pisto is one of the most traditional dishes in Spain. This delicious vegetable stew has been made even more nutritious by the addition of textured soy and crunchy buckwheat.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
soya
Utensils:
Ingredients
Red pepper
Eggplant
Zucchini
Plum tomato
Garlic
Onion
Vegetable seasoning
Fried tomato sauce
Cauliflower
Buckwheat
Fresh parsley
Textured soy
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1782
426
11
1
65
28
22
22
0
457
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Hydrate the textured soy in hot water for 10 minutes.
2.
Wash all the vegetables. Separate the florets from the cauliflower and grate them. Also grate the softest part of the stem. Finely chop the garlic and parsley. Reserve a little bit of the parsley to garnish the dish later. Heat a tablespoon of oil in a frying pan and cook the garlic and parsley for 1 minute until it starts to get toasted. Add the cauliflower and cook for another 3 minutes. Add 100ml of water halfway through the cooking. Add pepper to taste and set aside.
3.
Peel the onion and cut it into pieces of approx. 1cm. Clean the pepper, remove its seeds and cut it into pieces of 1cm. Cut the zucchini, eggplant and tomatoes into small cubes. Heat 2 tablespoons of olive oil in a pot and cook the onion for 1 minute. Add the peppers, season to taste and let it cook for another 3 minutes. Add the zucchini and eggplant, and cook everything for 3 more minutes.
4.
Drain the water of the textured soy and chop them into smaller pieces.
5.
Add the textured soy, the diced tomato and the fried tomato sauce to the pot. Season it with the vegetable spice mix. Let it cook over low heat for 12-15 minutes, while stirring occasionally so it doesn't stick to the bottom of the pan. Turn off the heat and set aside.
6.
Heat 1 tablespoon of olive oil in a clean frying pan. Sauté the buckwheat for a few seconds over high heat until it starts to brown.
7.