Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan stuffed peppers and mushrooms. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Vegan stuffed peppers and mushrooms is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Vegan stuffed peppers and mushrooms is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have vegan stuffed peppers and mushrooms using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Vegan stuffed peppers and mushrooms:
- Take 4 large peppers
- Take 8 portobello mushrooms
- Get 150 g quinoa (variation of your choice)
- Prepare 250 g sliced mushrooms (any kind- I used white closed cup)
- Make ready 2 large tomatoes
- Get 2 medium brown onions
- Get 4 cloves garlic (minced)
- Get 2 tbsp olive oil (optional)
- Make ready 1 tsp turmeric
- Get Half tsp cumin
- Get 1 tsp smoked paprika
- Prepare Half tsp cayenne pepper (or more if you like it hot)
- Make ready Violife vegan cheese substitute (I like this because it melts)
- Get 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:
- 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!
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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