Stuffed Christophines by @healthyalie

55 min

4 servings

🥕

4

Christophine

🍞

50 g

Stale bread

🥛

120 ml

Plant-based milk

🫗

1 tbsp

Oil

🥓

150 g

Vegan bacon bits

🥢

1 tsp

Soy sauce

🧅

1

Onion

🧄

3 cloves

Garlic

🌿

2

Chives

🌿

20 g

Parsley

🌶️

2

Vegetarian chili pepper

🧂

Salt

⚫

Pepper

🧀

Plant-based grated cheese

🥖

Breadcrumbs

  1. Cut

    Cut the christophines and cook them for 30 minutes in water or steam; they should be tender without falling apart.

  2. Soak

    Soak the bread in the plant-based milk so it softens and absorbs the liquid, forming the base of the soft stuffing.

  3. Drain

    Once the christophines are cooked, drain and let cool.

  4. Once cooled, remove the hearts (they can be eaten, they're very good) and gently hollow out the christophines.

  5. Drain

    Drain the flesh in a colander for a few minutes to remove as much water as possible.

  6. Press

    Press the bread to remove excess milk, mash the christophine flesh and mix the two together.

  7. Sauté

    In a hot pan, sauté the bacon bits, herbs and soy sauce in the oil.

  8. Add

    Add the sautéed mixture to the christophine-bread purée, season with salt and pepper.

  9. Fill

    Fill the christophine skins with the stuffing, then top with plant-based grated cheese and breadcrumbs.

  10. Bake

    Bake for 20 minutes at 200°C until a nice golden crust forms.

  11. At the end of cooking, switch to grill mode for 5 minutes so it is nicely gratinated.

Stuffed Christophines by @healthyalie

55 min

4 servings

🥕

4

Christophine

🍞

50 g

Stale bread

🥛

120 ml

Plant-based milk

🫗

1 tbsp

Oil

🥓

150 g

Vegan bacon bits

🥢

1 tsp

Soy sauce

🧅

1

Onion

🧄

3 cloves

Garlic

🌿

2

Chives

🌿

20 g

Parsley

🌶️

2

Vegetarian chili pepper

🧂

Salt

⚫

Pepper

🧀

Plant-based grated cheese

🥖

Breadcrumbs

Preparation Steps

  1. Step 1/11

    Cut the christophines and cook them for 30 minutes in water or steam; they should be tender without falling apart.

    Christophine (chayote)
    🔪Knife

  2. Step 2/11

    Soak the bread in the plant-based milk so it softens and absorbs the liquid, forming the base of the soft stuffing.

    🍞Stale bread
    🥛Plant-based milk
    🥣Mixing bowl

  3. Step 3/11

    Once the christophines are cooked, drain and let cool.

    Christophine (chayote)

  4. Step 4/11

    Once cooled, remove the hearts (they can be eaten, they're very good) and gently hollow out the christophines.

    Christophine (chayote)
    🥄Spoon
    🔪Knife

  5. Step 5/11

    Drain the flesh in a colander for a few minutes to remove as much water as possible.

    Christophine (chayote)
    🧺Colander

  6. Step 6/11

    Press the bread to remove excess milk, mash the christophine flesh and mix the two together.

    🍞Stale bread
    Christophine (chayote)
    🥣Mixing bowl

  7. Step 7/11

    In a hot pan, sauté the bacon bits, herbs and soy sauce in the oil.

    🥓Vegan bacon bits or smoked tofu
    🌿Chives
    🌿Parsley
    🥢Soy sauce
    🫗Oil

  8. Step 8/11

    Add the sautéed mixture to the christophine-bread purée, season with salt and pepper.

    Christophine (chayote)
    🍞Stale bread
    🥓Vegan bacon bits or smoked tofu
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl

  9. Step 9/11

    Fill the christophine skins with the stuffing, then top with plant-based grated cheese and breadcrumbs.

    Christophine (chayote)
    🧀Plant-based grated cheese
    🥖Breadcrumbs
    🥄Spoon

  10. Step 10/11

    Bake for 20 minutes at 200°C until a nice golden crust forms.

    🍳Baking dish

  11. Step 11/11

    At the end of cooking, switch to grill mode for 5 minutes so it is nicely gratinated.

Composition

Ingredients

Types

Vegetables, Grains, Plant-based, Fats, Soy, Condiments, Herbs, Spices

Ingredients

Christophine, Stale bread, Plant-based milk, Oil, Vegan bacon bits, Soy sauce, Onion, Garlic, Chives, Parsley, Vegetarian chili pepper, Salt, Pepper, Plant-based grated cheese, Breadcrumbs

Notes

Christophine (white, chayote), Vegan bacon bits (La Vie brand bacon bits, or smoked tofu cut into strips, or smoked tofu), Onion (minced), Garlic (pressed), Chives (chopped), Parsley (chopped), Salt (to taste), Pepper (to taste), Breadcrumbs (amount not given)

Allergens

Gluten, Soy

Dietetics

Dietary regimen

to inform

Calories

220 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 22g, Fat: 11g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 320mg, Calcium: 90mg, Iron: 1.5mg

Vitamins

Vitamin C: 12mg, Vitamin B9 (Folate): 35µg, Vitamin K: 20µg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Knife, Colander, Spoon, Mixing bowl, Baking dish

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Christmas, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Caribbean

Geographic

Martinique, Antilles

Various

Aspect

Texture

Moist, Soft, Melty, Crispy Topping

Flavors

Savory, Garlicky, Herby, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (Store in an airtight container,Reheat in the oven until warmed through), freezer : 1 month (Freeze before the final grill step if possible,Wrap tightly to prevent freezer burn,Thaw in the fridge overnight before baking)