Braised cucumber with tomato sauce

Ingredients

• 1 cucumber
• 1 shallot
• 225 g tomatoes
• 140 ml water
• 55 g vegan butter
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 teaspoons semolina

Missing an ingredient?

• What to use instead of vegan butter
• What to use instead of black pepper
• What to use instead of semolina
• What to use instead of tomatoes

Instructions

1. Melt the vegan butter in a small pot. Peel the cucumber, cut it into ½ cm slices and remove the seeds with the tip of a knife. Pat the slices dry with a towel.
2. Braise the slices in the vegan butter for about 15 minutes, until tender, with a little salt and pepper, without letting them break. Lift them out one by one with a fork onto a dish and set them aside.
3. For the sauce, cut up the tomatoes and shallot and put them in the same vegan butter with the cucumber seeds and trimmings, the water and the salt. Simmer for half an hour, strain it and thicken it with the semolina.
4. Reheat the cucumber in the oven for a few minutes, pour the sauce over it and serve.

Nutrition facts

Approximate, per serving (about 329 g). Calculated with data from USDA FoodData Central.