Stuffed zucchini with BUMI Indian tempeh and vegan raita

Recipe for 2 people

INGREDIENTS

• 2 zucchini
• 1/4 cucumber
• 1 clove of garlic
• 100 ml soy yoghurt
• 2 tomatoes on the vine
• 2 tbsp pine nuts
• 175 gr BUMI tempeh India
• Olive oil for frying
• salt and freshly ground black pepper

 METHOD OF PREPARATION

1. Preheat the oven to 220 °C. Cut the courgettes in half lengthwise, brush with olive oil and season with salt and pepper. Bake for 20 minutes with the cut side up.
2. In the meantime, grate the cucumber on the coarse side of a grater or cut with a knife into very thin strips. Squeeze the liquid from the cucumber with your hands and mix the cucumber with the soy yogurt. Grate the garlic clove over the mixture, season with salt and stir. Set aside.
3. Remove the seeds from the tomatoes and cut the flesh into small cubes. Finely chop the parsley (including the stems). Mix the tomatoes with the parsley, pine nuts and BUMI Seitan India. Taste and season with salt and pepper.
4. Remove the zucchini from the oven and scrape out about half of the soft flesh. There may still be some flesh on the sides of the zucchini.
5. Chop the flesh, mix with the tomato-seitan mixture and put back into the courgettes. Bake the zucchini for another 5 to 10 minutes.
6. Remove the stuffed zucchini from the oven and divide between 2 plates. Serve with the vegan raita.