get STUFFED: 3 ways to stuff your veggies

 

Recently I’ve been very into stuffing my veggies with all kinds of ~spicy~ mixtures of grains and protein so I have decided to share my top 3 combinations (as of now). All three are super easy to make and prepare and are perfect lunches to bring to work the next day.

 

  1. Zucchini Tempeh Taco Boats ( Recipe adapted from Oh My Veggies)

Serves 4 (or unless you are really hungry, like me, serves 2)

This recipe is great because you crumble the tempeh and it gives it the consistency of ground meat.

17379827_10154600848556379_1590218934_o Ingredients:

  • 2 large zucchini, sliced in half with insides removed but not discarded!!
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced (or you can use garlic powder)
  • 1 tablespoon of chili powder
  • 1/2  yellow onion, diced
  • 2 teaspoons cumin
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of liquid smoke (optional but if you want a smokier flavor, duh)
  • 1 teaspoon of cocoa powder (this gives the tempeh a richer flavor, you can also add cinnamon)
  • 1/2 teaspoon cayenne pepper
  • 1-8 oz package of tempeh, crumbled
  • 1 can of corn (optional), drained
  • 1 can of black beans (optional), rinsed and drained
  • 1/2 cup cooked quinoa, or grain of your choice
  • 1 jalapeño pepper (or more if you please), diced
  • 1/2 large tomato, diced
  • 1/3 cup salsa (or you can add more tomato)
  • 1/4 cup vegetable broth, or if you don’t have any you can use water
  • Salt and pepper to taste
  • cheeze, cilantro, salsa, hot sauce, sour cream, avocado (optional toppin’s)

Instructions:

  1. Preheat oven to 400 F.
  2. In a pan, sauté garlic and onion until translucent and fragrant.
  3. Add remaining ingredients, including zucchini innards, and cook for about 15 minutes until the tempeh has been thoroughly heated, has absorbed flavor and turns light brown. Add cheese in the last five minutes of cooking, if using.
  4. Scoop mixture into the zucchini boats, top with more cheese if using cheese.
  5. Bake for 15-20 minutes.
  6. Top with whatever fixings you like!!!

SO EASY

 

2. STUFFED Poblano Pepper (Recipe adapted from Minimalist Baker)

Serves 4.

Serve this with some avocado and vegan queso fresco sauwwce and it’s so delish.

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Ingredients:

  • 4 poblano peppers
  •  1 cup cooked quinoa, or whatever grain you choose
  • 1 tablespoon olive oil
  • 1/2 yellow onion, sliced thin
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/3 cup salsa, plus more for topping
  • 1/4 cup cilantro, plus more for topping
  • 1 can pinto beans (or about 2 cups cooked beans)
  • 1/4 teaspoon cumin (for the beans)
  • Vegan green chili queso (for topping), avocado, cilantro, hot sauce, salsa

Instructions:

  1. Pre-heat oven to broil.
  2. Lightly brush peppers with oil; place on pan and broil for a few minutes until the peppers are lightly blistered.
  3. Turn down oven to 375 F.
  4. You can peel the blistered skin (I was not successful at this), and remove the seeds and stem with a pairing knife. Slit peppers to create a pocket for stuffing. Set aside.
  5. Heat skillet with olive oil and sautee onions until transclucent.
  6. Add quinoa, seasonings, beans, cilantro, salsa and cook for a few minutes until well combined.
  7. Stuff peppers! Add cheeze and more salsa. Cover in tinfoil and bake for fifteen minutes. Remove foil and bake for another 15 minutes until peppers are tender

~~~~~~~~~~~

To make queso fresco you need:

  • 3 tablespoons vegan butter or oil of choice
  • 4 cloves of garlic, minced
  • 1 serrano pepper, minced
  • 4 tablespoons all-purpose flour
  • 1-3/4 cups non-dairy milk
  • 5 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 4 green chilis
  • 1/2 tablespoon of sweetener
  • Hot sauce optional

Combine all in a small pot until thick and cheezeyyy.

 

3. STUFFED Sweet Potato with Chickpeas and Tahini Dressin’ (Recipe adapted from Connoisseurs Veg)

Super light, filling, and creamyyy.

Serves 2.

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Ingredients:

  • 2 medium sweet potatoes , scrubbed and pierced a few times

Tahini Dressin’:

  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove of garlic, minced
  • pinch of salt
  • 2-4 tablespoons of water

Chickpeas:

  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 1/2 bell pepper, diced
  • 2 garlic cloves, minced
  • 1 cup chickpeas (if canned, drained and rinsed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon lemon juice
  • a pinch of salt and pepper
  • 3-4 tablespoons of chopped cilantro

Instructions:

  1. Preheat oven to 400 F. Bake until skin is crispy and the potatoes are soft and tender (40-60 minutes).
  2. Whisk together dressing ingredients.
  3. Heat skillet with oil and sauté onion until soft. Add remaining ingredients and cook until soft and combined (add lemon, cilantro, salt and pepper at the end).
  4. Stuff those potatoes with chickpeas and smother them in dressing.

 

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