Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegan stuffed peppers and mushrooms. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Add the mushrooms, courgette and tomatoes, together. Chop the tops off the bell peppers and remove the seeds. In a large mixing bowl, crumble the tofu using your hands.
Vegan stuffed peppers and mushrooms is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Vegan stuffed peppers and mushrooms is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have vegan stuffed peppers and mushrooms using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Vegan stuffed peppers and mushrooms:
- Prepare 4 large peppers
- Get 8 portobello mushrooms
- Make ready 150 g quinoa (variation of your choice)
- Take 250 g sliced mushrooms (any kind- I used white closed cup)
- Take 2 large tomatoes
- Get 2 medium brown onions
- Make ready 4 cloves garlic (minced)
- Take 2 tbsp olive oil (optional)
- Make ready 1 tsp turmeric
- Prepare Half tsp cumin
- Prepare 1 tsp smoked paprika
- Take Half tsp cayenne pepper (or more if you like it hot)
- Prepare Violife vegan cheese substitute (I like this because it melts)
- Take Salt and pepper
In a large pan, heat up one tablespoon olive oil. Sautee the onion and garlic for a few minutes. Add the peppers and the mushrooms. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese.
Instructions to make Vegan stuffed peppers and mushrooms:
- Rinse the quinoa well and put in a pan with 400ml of water and some salt, bring to the boil then turn down to simmer for 20 minutes
- While the quinoa is boiling you can dice the onions, add 1 tbsp of olive oil to a pan and begin frying the onion with the minced garlic on a medium heat
- Pre-heat oven to 180°C, Slice the mushrooms and add to the pan of onion and garlic after frying for 5-10 minutes
- Add your 2 diced tomatoes to your frying pan and cook until tender
- Drain off the excess water from your quinoa and add to the frying pan with the rest of your ingredients and mix well
- Add your spices, mixing as you go, as well as some salt and pepper to taste
- Have a taste of the mix and add more salt or spice if you feel it needs
- Cut off the head of your peppers and remove all of the seeds and white insides and remove the stalks of the mushroom (keep these as you can enjoy them seperately)
- Stuff your peppers and mushrooms with your quinoa mix and place on a baking tray, drizzle with a tbsp of olive oil
- Place in the oven for 20 minutes to allow peppers and mushrooms to cook
- Grate your vegan cheese and top your peppers and mushrooms with cheese, place in the oven for a further 10 minutes
- Remove from the oven, serve and enjoy!
It's a healthy vegan recipe that's quick, easy, and hearty enough for dinner. Today, I'm continuing my new series on vegan Greek recipes, inspired by my travels to Greece this past year. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste. Gypsy peppers are good choice and pair beautifully with mushrooms and cheese. You just might need a few more of the smaller varieties to fit all the filling.
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