Asian-Inspired Vegan Stuffed Lunch

Image of roasted red bell peppers stuffed with quinoa, kale, carrots, and onion, seasoned with soy sauce and sesame oil, garnished with peanuts, on an elegant ceramic plate, emphasizing freshness and healthiness.
Asian-Inspired Vegan Stuffed Lunch

Introduction

Embrace the warmth and vibrancy of Asian-inspired flavors with this unique stuffed lunch recipe. This dish combines a delightful array of textures and tastes, making it a perfect vegan midday treat that's both satisfying and nourishing.

Ingredients

  • 1 cup cooked quinoa
  • 1 large red bell pepper, halved and seeds removed
  • 1 cup finely chopped kale
  • 1/2 cup shredded carrots
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 garlic clove, minced
  • 2 tbsp chopped peanuts (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the cooked quinoa, kale, carrots, red onion, cilantro, soy sauce, sesame oil, ginger, and garlic. Mix well until everything is thoroughly incorporated.
  3. Season the mixture with salt and pepper to taste.
  4. Stuff the halved red bell peppers with the quinoa mixture, packing it tightly.
  5. Place the stuffed peppers on a baking sheet and roast in the oven for about 25-30 minutes, or until the peppers are tender and the filling is heated through.
  6. Garnish with chopped peanuts if using, and serve warm.

Enjoy this delightful stuffed dish, which not only satisfies your hunger but also brings a touch of Asian culinary art to your table. It's perfect for anyone looking to spice up their lunch routine with something new and exciting!

Hiroshi

Additional Information
NutritionfactsCalories: 200, Fat: 5g, Carbs: 35g, Protein: 8g 
Preparation Time45 minutes 
Allergy InformationContains soy, sesame, nuts (optional)