Escalopinhos de proteínas de soja, molho de beterraba e abóbora com arroz de couve - flor e farofa crocante de abóbora

Abstract

The present work reports on gastronomy, the valuation of vegetables, healthy food, vegetarianism and sustainability. In the current population, it is already possible to identify that consumption in sufficient quantities of vegetables provides a healthier lifestyle. This work has the purpose of presenting a gastronomic dish that aims to sensitize people about the consumption of vegetables as a means for healthy eating and present other ways to consume vegetables through gastronomy in a sustainable way, emphasizing the vegetarian diet and obtaining TCC II.