Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan stuffed peppers and mushrooms. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan stuffed peppers and mushrooms is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Vegan stuffed peppers and mushrooms is something that I’ve loved my whole life. They’re fine and they look wonderful.
Save time and buy groceries online from Amazon.co.uk Vegan food that is prepared within specifications so that it supports that lifestyle. Add the mushrooms, courgette and tomatoes, together. Chop the tops off the bell peppers and remove the seeds.
To begin with this recipe, we have to first prepare a few components. You can have vegan stuffed peppers and mushrooms using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Vegan stuffed peppers and mushrooms:
- Make ready 4 large peppers
- Get 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
- Take 2 medium brown onions
- Take 4 cloves garlic (minced)
- Take 2 tbsp olive oil (optional)
- Take 1 tsp turmeric
- Get Half tsp cumin
- Take 1 tsp smoked paprika
- Take Half tsp cayenne pepper (or more if you like it hot)
- Take Violife vegan cheese substitute (I like this because it melts)
- Get Salt and pepper
Add the peppers and the mushrooms. Sauté mushrooms with black pepper and set aside. Cut your peppers in half, remove the core, and wash thoroughly. Brush each half with oil and place with cut side.
Steps 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!
Home » Vegetarian and Vegan Meals » Vegetarian Stuffed Peppers with Rice, Mushrooms & Chickpeas. Vegetarian Stuffed Peppers with Rice, Mushrooms & Chickpeas. 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. I have fed this recipe to MANY MANY meat-eaters and although they are typically carnivores, they LOVED it and always request that I make it.
So that’s going to wrap it up with this exceptional food vegan stuffed peppers and mushrooms recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
