Method for preparing frozen foods and frozen foods of predominantly plant origin

A method for preparing frozen foods, including the steps of:

• washing vegetables to eliminate any residues;
• subjecting said vegetables to mechanical treatment to isolate the edible part of said vegetables;
• cutting said vegetables into small parts having dimensions comprised between 2 mm and 20 mm, through the use of a cutting device;
• cooking said small parts by way of boiling or steaming;
• freezing said cooked small parts by way of a freezer to a temperature comprised between −10° C. and −30° C.;
• measuring predefined quantities of ingredients which comprise said small parts of vegetables, egg white and at least one regulator for parameters such as flavor enhancement, flavoring, and texture;
• homogenizing said ingredients by way of apparatuses for cutting and mixing, producing a homogeneous mixture;
• distributing said mixture on at least one surface in order to generate layers of predefined dimensions;
• freezing said layers by way of a freezer to a temperature comprised between −10° C. and −30° C.;
• and
• subjecting said layers to surface topping with ingredients chosen from among tomato sauce, cheese, vegetables, soy products, meat, meat products, fish, fish products, oils, and fats.