Recipe:vegetarian pollo tonato

Christmas means dining with the whole family. It can be difficult to put a dish on the table that appeals to both meat eaters and vegetarians. This variation on the Italian classic vitello tonato will appeal to both.

Many people are familiar with the Italian classic vitello tonato:veal with a tuna mayonnaise. There is also a variant with chicken:pollo tonato. This recipe is a vegetarian version of it. The dish is a combination of a meat substitute and a fish substitute. A tasty snack or intermediate dish.

Ingredients for 4 people
Preparation time 30 minutes (without making olive powder)
1 cup vegetarian chicken pieces
olive oil for frying
6 cherry tomatoes, halved
1 bag of arugula and/or 1 bunch basil
pine nuts, roasted (optional)
breadsticks
2 tbsp. olive oil (good quality)
1 tbsp. balsamic vinegar

For the mayonnaise
150 gr tonyn from the Vegetarian Butcher (other 150 gr you can leave in the freezer)
3 tbsp. (egg-free) mayonnaise
1 tbsp. capers
2 tbsp. lemon juice
ground pepper

Preparation

• Gently fry the vegetarian chicken pieces in the olive oil until lightly coloured. Let them come to room temperature.
• Mix the ingredients for the tonyn mayonnaise in a blender until it is smooth. Spoon a few full spoonfuls of Tonyn mayonnaise in the middle of the plate and spread it with the back of the spoon. You then have a layer of about 0.5 centimeters of sauce on the plate. Leave the edges of the board free.
• Divide the vegetarian chicken pieces, the tomatoes and the arugula or basil leaves (tear large leaves by hand) over the tony sauce. Add the pine nuts if desired. Drizzle some olive oil and balsamic vinegar around the edge of the dish. You get the best effect by first pouring the olive oil along the dish and then dripping the vinegar into the olive oil.
• Place a glass with breadsticks in the middle of the table.
• Finish the dish with olive powder if desired. View the recipe for olive powder here.

Enjoy your meal!

Source:Flexitarier.nl