Soya Mince Stuffed Courgettes
Preparation Time: 45 mins
Cooking Time: 25 mins
Serves: 2
Ingredients:
50 ml/ 2floz of Provamel soya milk
1 pack of Provamel soya mince
3 medium sized courgettes
1 small white onion
2 sprigs of fresh oregano
1 clove of garlic
2 tbsp extra virgin olive oil
1 egg 1/4 tsp smoked paprika
45g/1.5oz basmati rice
60g/2.11oz feta cheese
5g/0.17oz of fresh mint leaves
Pinch of white pepper, salt to season
Method: Preheat oven to 200c
- In a small saucepan cook the basmati rice until al dente, drain and put to one side.
- While the rice is cooking slice the courgettes in half, diagonally and scoop out the flesh carefully using a teaspoon. Try to make sure you don’t pierce the green outer skin.
- Finely chop the onion, garlic and oregano and sweat off in a non-stick frying pan with 1tbsp of the olive oil until soft.
- Next add the Provamel mince and continue cooking for another 2-3 mince, before adding the cooked rice.
- Remove from the heat, add the finely chopped fresh mint and crumble in the feta.
- In a jug whisk the egg with the Provamel soya milk, pepper, salt and smoked paprika.
- Lay the courgette in an ovenproof dish and fill with the mixture.
- When each courgette is filled pour in some of the egg mixture to each and sprinkle with the remaining olive oil.
- Bake in the oven for 20-25mins, or until golden on top and the courgette is fully cooked through and slightly sagging at the sides.
Tip/Serving Suggestion: Serve with some roasted cherry tomatoes.