Stuffed vegan chayotes – with tofu and almond bechamel!
Chayote is a vegetable that is widely cultivated and consumed throughout the Americas. It is generally used as any other tuber, boiled, in stews, purees or fried. In this recipe that I share with RecetasGrátis we are going to prepare some vegan stuffed chayotes with tofu, pumpkin and corn, and with a rich bechamel of almond milk to grill them in the oven. It sounds delicious, doesn’t it? then write down the ingredients and the step by step and don’t wait any longer to prepare them!
Steps to follow to make this recipe:
The first step in preparing these vegan stuffed challotes is to cook the chayotes. Peel the chayotes, cut them in half lengthwise and remove the heart. Fill a saucepan with water with a little salt and cook the chayotes until they are soft and can be easily pricked with a fork.
While the chayotes are cooking, cut the tofu and pumpkin into small cubes. Heat a skillet with a little oil and sauté the tofu, pumpkin and corn together.
To prepare the chayotes au gratin, make an almond bechamel sauce: melt the vegetable margarine in a saucepan. Add flour and stir until well roasted. Slowly pour in the almond milk, stirring with the sticks to avoid lumps. Add a pinch of nutmeg and salt. Stir vegan bechamel sauce over medium heat until thickened and reduced.
Mix the bechamel sauce with the sautéed vegetables and tofu. Stuff and place the chayotes in the oven for 10-15 minutes at 180 °C, in a preheated oven.
Once they are grilled, you can serve your vegan stuffed chayotes accompanied to your liking. I recommend you do it with this Thai salad of green papaya or visit my Vegspiration blog where you will find many more options of garnishes or accompaniments for this dish.