Vegan stuffed peppers and mushrooms
Vegan stuffed peppers and mushrooms

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, vegan stuffed peppers and mushrooms. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chop the tops off the bell peppers and remove the seeds. In a large mixing bowl, crumble the tofu using your hands. Then, add the mushrooms, sweetcorn, tomatoes, garlic, turmeric, paprika, garlic granules and tamari. Stir well, then distribute the mixture evenly between the bell peppers.

Vegan stuffed peppers and mushrooms is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Vegan stuffed peppers and mushrooms is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

We love, love, love stuffed peppers around here! Stuffed with your classic rice and veggies, deconstructed into a soup or today's special filling of quinoa and mushrooms. With a sharp knife, cut in a circle around the stem, twist and remove core and seeds. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese.

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!

With a sharp knife, cut in a circle around the stem, twist and remove core and seeds. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese. 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. These vegetarian stuffed peppers with rice make a delicious dinner that's simple and easy to make.

So that’s going to wrap this up for this special food vegan stuffed peppers and mushrooms recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!