Stuffed Veggies

Okay so this title of the recipe isn’t very exciting but trust me when I say…it’s tastes amazing!

this dish is a wonderful vegan and gluten free meal that I promise you the whole family will enjoy even the meat eaters.

this dish is packed with protein, but also wonderful flavours that shout Mediterranean and it really does make the perfect summer dish.

it takes a little prep but it’s totally worth it!!

Stuffed Veggies

2 large Marconi peppers

1 large aubergine (or you can use courgettes)

1 block Plant Power Tempeh 

1/2 jar sundried tomatoes

1 onion

Large handful of walnuts

2 large garlic cloves

1/2 tin chickpeas (Mr Organic) and 1/2 tsp paprika

1 cup Quinoa

2 cups water

1/2 block of extra firm tofu

Whole lemon

Extra virgin olive oil

In a pan over a medium heat add a little oil and add the quinoa and toast for a minute or so, season well and add in the 2 cups of water, reduce the heat to a gently simmer and place the lid on.

Cook the quinoa until all the liquid is absorbed and it’s nice and fluffy. Turn the heat off and leave the lid on.

Cut the peppers down the middle and remove the stalk and seeds.

Cut the aubergine down the middle and score the middle flesh part

Place the peppers and aubergine and a baking tray and drizzle with olive oil and season well with salt. Pop into a pre heated oven at around 180c for 20 minutes. 

In The mean time, chop the onion and add to a pan with olive oil and salt along with the chopped sundried tomatoes and walnuts and cook until the onion has softened.

You can either blend the tempeh in a mini food processor or finely chop it.

Add the chopped garlic to the pan and then the tempeh and cook until it’s all nicely flavoured and cooked through.

To cook the chickpeas, simply pan fry them with a little oil, salt and paprika and once cooked stir these through the tempeh mix.

To make the tofu ricotta, add half a block of extra firm tofu to a mini food processor along with the juice of half a lemon, 1 tbsp extra virgin olive oil, plenty of salt and a little water and whizz up till you get a ricotta consistency (add more water and adjust the lemon and salt content as you go)

Remove the vegetables from the oven and scoop the flesh from the aubergine and stir this through the tempeh mix

Add the quinoa to the baking pan, top with the veggies and fill them with the tempeh mix

Spoon over the tofu ricotta and pop back into the oven for another 10-15 minutes until nicely cooked and the ricotta is golden.

Remove from the oven, drizzle over some pesto, extra virgin olive oil and enjoy.