Stuffed courgette with BUMI Indian tempeh and vegan raita

Number of servings: 2

Ingredients:

2 courgettes

olive oil for frying

salt and freshly ground black pepper

¼ cucumber

1 clove of garlic

100 ml soy yoghurt

2 vine tomatoes

10 g parsley

2 tbsp pine nuts

175 g BUMI tempeh India

Preparation:

1. Preheat the oven to 220 °C. Cut the courgettes in half lengthwise, brush with olive oil and season with salt and pepper. Bake for 20 minutes with the open side up.

2. Meanwhile, grate the cucumber on the coarse side of a grater or cut it into very thin strips with a knife. Squeeze the moisture out of the cucumber with your hands and mix the cucumber with the soy yoghurt. Grate the garlic clove over the mixture, season with salt and stir. Set aside.

3. Remove the seeds from the tomatoes and cut the flesh into small cubes. Finely chop the parsley (including the stems). Mix the tomatoes with the parsley, pine nuts and BUMI Seitan India. Taste and season with salt and pepper.

Remove the courgettes from the oven and scrape out about half of the soft flesh. You can leave some flesh on the sides of the courgette.

4. Chop the flesh, mix with the tomato-seitan mixture and put back into the courgettes. Bake the courgettes for a further 5 to 10 minutes.

5. Remove the stuffed courgettes from the oven and divide between 2 plates. Serve with the vegan raita.