Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
INSTRUCTIONS
- Divide the potatoes without peeling them in half, lengthwise and cook steamed for 8-10 minutes, until the interior will be soft. Then with a corer form a hollow leaving an abundant half centimeter of potato flesh attached to the skin.
- chop the seitan pieces in a food processor (or a knife) until you have a consistency similar to that of ground beef.
- Saute the finely chopped onion and celery with 2 tablespoons olive oil in a saucepan together with seitan, lightly salted, flavor with spices for chili and add the tomato puree. Cook for 10-15 minutes on medium heat until the tomato is cooked. At the end the mixture should be fairly dry.
- Stuff the potato boats with the seitan chilli, arrange them in an oiled baking pan and put them in the oven at 200 ° C for 10 minutes or until the potatoes are cooked. Take them out and let it cool.
- Reduce the avocado into cubes, toss with lemon juice, salt, pepper, chopped chives and a little oil. Then prepare the sauce by mixing the yogurt in a pinch of salt and pepper, a tablespoon of oil and a little of chopped chives, finally pour in 4 cups.
- Cover the still warm potatoes with the diced avocado, place next the cups with the cream and serve.
