Gratin riz/protéines de soja texturé (PST)/courgettes (vegan)

Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to make a special dish, Gratin riz/protéines de soja texturé (PST)/courgettes (vegan). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gratin riz/protéines de soja texturé (PST)/courgettes (vegan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gratin riz/protéines de soja texturé (PST)/courgettes (vegan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gratin riz/protéines de soja texturé (PST)/courgettes (vegan) is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Gratin riz/protéines de soja texturé (PST)/courgettes (vegan) using 8 ingredients and 7 steps. Here is how you cook it.

J'aime bien ce gratin, il est simple et rapide à faire, et il est complet.

Ingredients and spices that need to be Prepare to make Gratin riz/protéines de soja texturé (PST)/courgettes (vegan):

1. 100 g riz cru
2. 60 de PST
3. 2 ou 3 courgettes (+ ou - 600 g)
4. 1 gros oignon
5. 2 gousses d'ail
6. 1 cs d'huile
7. Sel, poivre, sauce sriracha, curcuma, curry
8. 500 ml bouillon de légumes

Instructions to make to make Gratin riz/protéines de soja texturé (PST)/courgettes (vegan)

1. Commencer par réhydrater les PST dans de l'eau chaude avec les épices de votre choix.
2. Dans une poêle, faire revenir dans 1 cs d'huile l'oignon émincé, la gousse d'ail pressée, le curcuma et le curry.
3. Ajouter les PST réhydratées et égouttées.
4. Assaisonner, ajouter la sauce sriracha, mélanger et cuire 5 mn à feu doux.
5. Dans un plat à gratin, mettre au fond le riz cru puis recouvrir avec le mélange PST/oignons.
6. Disposer par-dessus les courgettes tranchées finement et verser 500 ml de bouillon de légumes. (On peut ajouter du fromage végétal râpé par-dessus mais personnellement je ne l'aime pas. A part rajouter du gras, je ne vois pas trop ce que ça apporte. Je préfère saupoudrer de levure maltée le gratin une fois servi dans mon assiette).
7. Enfourner à 180° C pendant 1 h.

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