Cotogne apples al pomegranate and tempeh of Beans


  • 1 pack of bean tempeh
  • Quince
  • Chopped celery carrots and onion
  • Oil, salt and pepper
  • 1 pomegranate
  • Coriander

Peel the quinces and bake them in the oven at 120 degrees for 30 minutes, then open them in half, remove the core, dig out the inside while keeping the pulp and cooking liquid. Brown them in frying pan.

While the apples are cooking, prepare the filling: In a pan, brown the chopped mixed vegetables, add the tempeh that you previously cut into small pieces, let it brown and flavour adding oil and the cooking liquid and the pulp preserved by the apples.

Season the tempeh well by adding salt, pepper and spices that you like best.

At this point fill half the apples and cook in a pan with a lid for 30 minutes.

Before serving, season with pomegranate and coriander.

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