Nutrition · per serving · Estimate
687 kcal
Protein
45 g
Carbs
33 g
Fat
45 g
Macronutrients
Protein45 g
89% RI
Carbs
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687 kcal
45 g
33 g
45 g
89% RI
Download RecetteClic, free to start.
Cook it in the app
Free to start
Cook the broccoli florets for 8 minutes in salted boiling water, drain and mash, then stir in the egg, flour, 30 g of Gruyère, salt and pepper.
8 minPreheat the oven to 190 °C.
Peel and chop the onion and garlic, cut the sun-dried tomatoes into pieces and slice the goat cheese log.
Heat the olive oil in a frying pan and sauté the onion for 3 minutes.
3 minAdd the plant-based mince, garlic and sun-dried tomatoes, pour in the stock, season with salt and pepper, and cook for 5 minutes, stirring.
5 minButter a baking dish, then layer in the broccoli purée, the plant-based mince mixture and the goat cheese slices.
Cut the vegetarian bacon into pieces and add it, sprinkle with the remaining Gruyère, drizzle with a little olive oil and bake for 25 minutes.
25 minServe with a salad.
13% RI
14% RI
64% RI
102% RI
31% RI
58% RI
72% RI
87% RI
41% RI
35% RI
43% RI
184% RI
18% RI
45% RI
57% RI
68% RI
15/15 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
