Pumpkin and celeriac cream, with tofu and amaranth



A recipe entirely of vegetable origin that it is also suitable for those who have a vegan lifestyle, without sacrificing the taste.

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Data sheet

* by organic farming
Pumpkin pulp* 36%, celery root* 16%, water, amaranth* 14%, herb tofu* 12% (yellow soy, water, nigari salt as curdling agent, herbs), carrot*, onion*, ginger*, salt, herbs*, black pepper*
Product weight250 g
Package per person1
PreparationPour the content of the product in a plate and heat for 2 minutes in a microwave oven or immerse the package in hot water at 60 °C for 8 minutes. Do not heat the packaging in the microwave oven directly.
Preservation modalitiesNo preservatives, artificial colours or additives. Store in a cool and dry place away from light and heat sources. Refrigerate after opening and consume within a few days.
The product may contain traces of:milk, soy, peanuts and nuts.

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Amaranth is a pseudo cereal hailing from Mexico; easily digestible, nutritious and complete, it is naturally gluten-free. It has a high content of fiber and micronutrients, especially iron and calcium; it was the first plant able to germinate on board a spaceship in 1985.

The pumpkin is a carotene-rich vegetable, while the celeriac contains many fibers: both are refreshing thanks to the high amount of water.

The herb tofu is produced starting from the curd of a soy beverage and it is composed entirely of vegetable protein sources; it is highly satiating and it is rich in polyunsaturated fatty acids; the ginger has digestive properties and it gives a spicy touch to the course.

Vegetables and spices contained in this recipe are produced according to certified Organic Agriculture.  With our products we aim to respect consumer’s health and environment conservation.