3 cups textured soy protein
2 medium onions, chopped
2 tablespoons olive oil
1/4 cup chopped fresh parsley
1 green bell pepper, chopped
3/4 cup milk
3 small egg yolks
salt and black pepper to taste
3 eggs
tomato sauce
3 cups textured soy protein
2 medium onions, chopped
2 tablespoons olive oil
1/4 cup chopped fresh parsley
1 green bell pepper, chopped
3/4 cup milk
3 small egg yolks
salt and black pepper to taste
3 eggs
tomato sauce
Soak the textured soy protein in liquid according to package instructions
Rinse well and drain
In a pan, combine the onion, olive oil, soy protein, parsley, and bell pepper
Bring to a boil
Simmer for 15 minutes with the lid on, stirring occasionally
In a bowl, whisk together the milk and egg yolks
Let it sit for a bit, then add the eggs and blend in a blender
Remove the soy protein from the heat
Combine the egg mixture, stir well, season with salt and pepper, and pour into a small 20 cm diameter cake pan greased and floured
Bake at moderate oven temperature (170°C) for 45 minutes
Let it cool, then serve with tomato sauce.
