Simple recipe for vegetable stuffed tomatoes, to adapt with seasonal vegetables. Don’t hesitate to change the vegetables to be stuffed with the seasons (zucchini, peppers, tomatoes, eggplants, etc.). An ideal recipe for an easy and tasty meal with friends or family, to accompany white rice.

Suitable for flexitarians / vegetarians
To make it a vegan recipe, replace the parmesan and the crème fraîche with vegan products.

Ingredients for 4 people

  • 600 g veggie crumble ACCRO
  • 4 large tomatoes (or vegetables of your choice depending on the season)
  • 2 small onions, chopped
  • 2 garlic cloves, minced
  • 30 g grated Parmesan
  • 2 tbsp. chopped parsley
  • 2 sprigs of thyme
  • 2 tbsp. olive oil
  • 40 g of slightly stale and mixed bread
  • 40 g of fresh cream
  • salt
  • pepper

Food Preparation Time

45 minutes

Cooking Time

45 minutes

Follow the steps

Step 1

Defrost the ACCRO plant-based crumble.

Step 2

Stir in the onion, cream, bread, garlic, Parmesan, parsley and thyme.

Step 3

Mix to obtain a homogeneous filling.

Step 4

Preheat the oven to 180 ° C.

Step 5

Put the plant-based crumble in the vegetables of your choice.

Step 6

Arrange in a dish, drizzle with olive oil and cook for 45 minutes.

Step 7

Serve with the side of your choice.

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