Leek pudding with mushrooms and tofu
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251A tasty meatless recipe for leek pudding with mushrooms.
recipe,photo-recipe,mushrooms,leek,chicken egg,white tofu,Vegetarian dishes,,Vegetarian recipes
Vegetarian dishes
Ingredients
Ingredients
| chicken egg | 3 264 | pcs kcal | 3 | pieces | |
| flour medium | 5.25 534 | oz kcal | 150 | grams | |
| leek | 14 184 | oz kcal | 400 | grams | |
| mushrooms | 10.5 48 | oz kcal | 300 | grams | |
| olive oil | 0 ?? | kcal | 0 | ||
| red pepper | 7 58 | oz kcal | 200 | grams | |
| salt | 0 ?? | kcal | 0 | ||
| semi skimmed milk 1,5% | 1.3 144 | cup kcal | 300 | milliliters | |
| white tofu | 6.25 152 | oz kcal | 180 | grams |
Recipe
1. Sauté the mushrooms
mushrooms 10.5 oz (300 g) • olive oil
Sauté the mushrooms in a little oil in a covered pan for about 7 minutes.
2. Sauté the leeks
leek 14 oz (400 g)
In the same pan stew the leek cut into wheels (approx. 3 pieces).
3. Preparation of the dough
chicken egg 3 pcs • semi skimmed milk 1,5% 1.3 cup (300 ml) • flour medium 5.25 oz (150 g)
Beat eggs with milk and flour in a bowl.
4. Add ingredients
red pepper 7 oz (200 g) • white tofu 6.25 oz (180 g)
Add finely chopped red pepper, diced tofu, steamed leek and mushrooms to the dough.
5. Pour into baking dish
Mix everything together, add salt and pour into a smaller baking dish. Bake at 670°F (355°C)F (355°F (180°C)) for 40 minutes.
Bon appetit!
