PVT NACHOS

  • Servings : 2
  • Preparation : 20 minutes
  • Cook time : 20 minutes
  • Calories : 359 cal
  • Carbohydrate : 43 g
  • Lipid : 9 g
  • Fiber : 12 g
  • Protein : 43 g
Recette de pvt : nachos végé sur le site de Isabelle Huot Docteure en nutrition

Ingredients

    Garniture

    • 80 ml (1/3 cup) of textured vegetable proteins (PVT)
    • 160 ml (2/3 cup) of hot water
    • ½ onion, cut into small dice
    • 60 ml (¼ cup) of tomatée salsa

    Nachos

    • 4 small whole wheat tortillas
    • oil in aerosol
    • seasonings with chipotle
    • ½ pepper, cut into small dice
    • 80 ml (1/3 cup) of tomatée salsa
    • 80 ml (1/3 cup) of light cheese, grated
    • 15 ml (1 tsp) of olives , in rings
    • fresh coriander to taste
    • 125 ml (½ cup) of Greek yogurt Nature 0-2 % M.G.


    Steps

    1 - Preheat the Broil oven.


    2 - in a bowl, place the textured vegetable proteins and add the water to rehydrate. Reserve.


    3 - Cut each tortilla into 8 pieces, in the manner with a hint of pizza.


    4 - on a baking sheet, place a parchment paper, then the pieces of tortillas. Spray with oil and sprinkle with chipotle spices.


    5 - Bake the tortillas for 5 minutes. Turn back each piece and bake for an additional 5 minutes.


    6 - Brown the onion in a pan, over medium-high heat. Once well golden, add the textured vegetable proteins and The salsa for the garnish. Heating 3 to 4 minutes.


    7 - remove from the heat and set aside.


    8 - in a large plate, place the tortillary cristers, the rest of the salsa, textured vegetable proteins, pepper, cheese and olives.


    9 - Put in the past ten minutes or until the cheese is golden.


    10 - Add chopped coriander. Serve with Nature Greek yogurt.




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