Description
I am again with a dish of Okara. This time zapekanka in which the usual mince I replaced the soy, and juiciness added vegetables: pumpkin, onion, mushrooms and all this framed by the Beijing cabbage. The result is a hearty and healthy dish. Give it up for Your court and for the contest "Fast from Moulinex".
Ingredients
-
Okara
500 g
-
Mayonnaise
150 g
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Pumpkin
300 g
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Onion
1 piece
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Mushrooms
300 g
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Vegetable oil
4 Tbsp
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Cabbage
1 plug
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Seasoning
-
Bread crumbs
-
Mustard
Cooking
Pumpkin grate on a grater for Korean salads, add salt, 0.5 tsp dried Basil and thyme.
Okara salt and pepper to taste, add the soy mayonnaise, seasoning for chicken (to give the meat flavor of chicken meat), granulated garlic and coriander. If the stuffing is dry, add a little water.
Onions chop, fry in vegetable oil (2 tbsp), add chopped slices mushrooms and fry with onions. Not to bring up the evaporation of the liquid from the mushrooms, the mushrooms should remain juicy.
The form for baking grease with vegetable oil and sprinkle with breadcrumbs. I took two small disposable molds for baking. Very convenient.
Lay out the shape leaves Chinese cabbage in a single layer, pre-cut the thick part of the stem.
For cabbage to put half of the minced meat from Okara.
Top the mushrooms with the formed when frying juice.
Next layer the remaining meat from Okara, and on top of the pumpkin.
Next, you carefully cover it with cabbage leaves, tucking the edges into the form, so that the filling is completely covered with cabbage leaves. For lubrication, mix 2 tbsp vegetable oil 2 tsp mustard. The resulting mixture pour over the cabbage leaves.
And liberally sprinkle with breadcrumbs. Bake in a moderately heated oven until the vegetables are tender.
Serve the casserole hot. Bon appetit!
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