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Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan stuffed peppers and mushrooms. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Vegan stuffed peppers and mushrooms is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vegan stuffed peppers and mushrooms is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan stuffed peppers and mushrooms using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vegan stuffed peppers and mushrooms:

1. Make ready 4 large peppers
2. Prepare 8 portobello mushrooms
3. Make ready 150 g quinoa (variation of your choice)
4. Prepare 250 g sliced mushrooms (any kind- I used white closed cup)
5. Prepare 2 large tomatoes
6. Take 2 medium brown onions
7. Prepare 4 cloves garlic (minced)
8. Make ready 2 tbsp olive oil (optional)
9. Get 1 tsp turmeric
10. Make ready Half tsp cumin
11. Get 1 tsp smoked paprika
12. Make ready Half tsp cayenne pepper (or more if you like it hot)
13. Get Violife vegan cheese substitute (I like this because it melts)
14. Take Salt and pepper

When you cook the lentils they take on a puree consistency which is perfect for stuffing the pepper. These vegan stuffed peppers are the best way to fancy up some peppers that there is! Stuffed with black beans, corn, rice and a delicious cheesy We have been eating stuffed peppers for days now and I couldn't be happier about it! This absolutely amazing Tuscan style vegan stuffed peppers are one of those recipes.

Instructions to make Vegan stuffed peppers and mushrooms:

1. 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
2. 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
3. Pre-heat oven to 180°C, Slice the mushrooms and add to the pan of onion and garlic after frying for 5-10 minutes
4. Add your 2 diced tomatoes to your frying pan and cook until tender
5. Drain off the excess water from your quinoa and add to the frying pan with the rest of your ingredients and mix well
6. Add your spices, mixing as you go, as well as some salt and pepper to taste
7. Have a taste of the mix and add more salt or spice if you feel it needs
8. 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)
9. Stuff your peppers and mushrooms with your quinoa mix and place on a baking tray, drizzle with a tbsp of olive oil
10. Place in the oven for 20 minutes to allow peppers and mushrooms to cook
11. Grate your vegan cheese and top your peppers and mushrooms with cheese, place in the oven for a further 10 minutes
12. Remove from the oven, serve and enjoy!

Stuffed with black beans, corn, rice and a delicious cheesy We have been eating stuffed peppers for days now and I couldn't be happier about it! This absolutely amazing Tuscan style vegan stuffed peppers are one of those recipes. When we sat down to create our vegan stuffed pepper ideas, I knew I wanted something with mushrooms and spinach together. It's such a great combination of plant based ingredients and the ending result of this. Vegan stuffed mushrooms are easy to make and packed with fresh herb-y, garlicky, citrus-y deliciousness.

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