Vegan Asian-Inspired Stuffed Peppers
Introduction
Embrace the warmth and comfort of a dish that combines the essence of traditional Asian flavors with a modern, plant-based twist. This recipe for Vegan Asian-Inspired Stuffed Peppers is designed to warm your soul and tantalize your taste buds, making it the perfect meal for a cozy day.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup chopped mushrooms
- 1 cup spinach, roughly chopped
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp ginger, grated
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
- Add the carrots and mushrooms to the skillet, cooking until they are soft.
- Stir in the spinach, soy sauce, hoisin sauce, and ginger. Cook until the spinach has wilted.
- Remove from heat. Mix in the cooked quinoa and cilantro. Season with salt and pepper.
- Fill each bell pepper with the quinoa and vegetable mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for about 30 minutes, or until the peppers are tender.
- Remove the foil and continue to bake for another 10 minutes to get a slight char on the tops.
- Garnish with sesame seeds before serving.
Enjoy these delightful Vegan Asian-Inspired Stuffed Peppers with a side of jasmine rice or a light salad for a complete meal that's not only satisfying but also packed with nutrition. It's a comforting culinary journey that's sure to make any day special!
Hiroshi
| Nutritionfacts | Calories: 200, Fat: 6g, Carbohydrates: 34g, Protein: 8g |
|---|---|
| Preparation Time | 50 minutes |
| Allergy Information | Soy, Sesame, Gluten (hoisin sauce) |