something veggie high protein
with Corn and Feta- Soya
- Moutarde
- Sulfites
- Lait
- Blé
- Peut contenir des traces d’allergènes
- Poisson
- Soya
- Oeuf
- Lait
- Arachides
- Sésame
- Crustacés
- Noix
- Sulfites
- Moutarde
- Gluten
Ingrédients
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
½ tasse(s)
Lentilles rouges
(Peut contenir : Blé, Poisson, Soya, Oeuf, Lait, Arachides, Sésame, Crustacés, Noix, Sulfites, Moutarde)
113 g
Maïs en grains
1 pièce(s)
Carotte
2 pièce(s)
Oignon vert
1 cs
Pâte tex-mex
(Contient: Moutarde Peut contenir : Blé, Poisson, Soya, Oeuf, Lait, Sésame, Crustacés, Sulfites, Gluten)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Blé, Lait, Arachides, Sésame, Noix, Moutarde)
6 g
Mélange d'épices Sud-Ouest
(Peut contenir : Blé, Soya, Lait, Arachides, Sésame, Noix, Sulfites)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
½ tasse(s)
Sauce marinara
(Peut contenir : Blé, Poisson, Soya, Oeuf, Lait, Sésame, Crustacés, Noix, Sulfites, Moutarde, Gluten)
4 cs
Base de sauce tomate
(Peut contenir : Blé, Poisson, Soya, Oeuf, Lait, Sésame, Crustacés, Noix, Sulfites, Moutarde, Gluten)
Pas inclus dans votre livraison
1.5 cs
Huile*
cc
Sel*
cc
Poivre*
Instructions
- Wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half moons.
- Thinly slice green onions.
- Using a strainer, rinse lentils until water runs clear.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, carrots, corn and half the green onions. Season with salt and pepper. Cook for 3-4 min, stirring often until tender-crisp.
- Add lentils, Tex-Mex Paste and half the Southewest Spice Blend. Season with salt and pepper. Cook for 1-2 min, stirring often until fragrant.
- Add marinara sauce, tomato sauce base, stock powder and 2 cups (4 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook for 10-14 min, stirring often, until lentils soften. Season with salt and pepper. PLS CONFIRM
- Meanwhile, pat tofu dry with paper towels. Using your hands, crumble tofu into pea-sized pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 2 tsp (4 tsp) oil, then tofu. Cook for 4-6 min, stirring often, until crispy and golden. Stir in remaining Southwest Spice Blend. Remove from heat.
- Stir half the crispy tofu into chili. (TIP: For a lighter chili consistency, add water, 1/4 cup at a time.)
- Divide chili between bowls.
- Top with remaining tofu, feta and remaining green onions
