Looking for delicious vegan recipes that are both nutritious and satisfying? Well, look no further! Today, we’re excited to share one of our favorite recipes from Gaz Oakley’s new cookbook, “Healthista.” These protein-packed vegan recipes are not only great for your health but also bursting with flavor that will keep you feeling full and energized. Let’s dive into a scrumptious dish that will surely become a new favorite in your plant-based recipe collection.
Title: Quinoa and Black Bean Stuffed Bell Peppers
Ingredients:
– 4 bell peppers, any color
– 1 cup quinoa, rinsed
– 1 can black beans, drained and rinsed
– 1 cup corn kernels
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup tomato sauce
– 1/2 cup vegetable broth
– 1/2 cup vegan cheese, shredded (optional)
– Fresh cilantro, for garnish
Instructions:
1. Preheat your oven to 375°F (190°C). Wash the bell peppers, cut off the tops, and remove the seeds and membranes from the inside. Place the peppers in a baking dish and set aside.
2. In a large saucepan, cook the quinoa according to package instructions. Once cooked, fluff it with a fork and set aside.
3. In a separate pan, sauté the onion and garlic over medium heat until softened, about 5 minutes. Add the black beans, corn, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 3-4 minutes, stirring occasionally.
4. Add the cooked quinoa to the bean mixture and stir well to combine. Adjust the seasoning with salt and pepper if needed.
5. Spoon the quinoa and black bean mixture into each bell pepper, pressing down gently to pack it in. Pour a little tomato sauce over each stuffed pepper.
6. Pour the vegetable broth into the bottom of the baking dish around the peppers.
7. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8. If using, sprinkle vegan cheese over the stuffed peppers and return to the oven, uncovered, for an additional 5 minutes, or until the cheese is melted.
9. Remove the peppers from the oven and let them cool slightly. Garnish with fresh cilantro before serving.
Enjoy these flavorful and protein-packed quinoa and black bean stuffed bell peppers for a satisfying vegan meal that is sure to please your taste buds and keep you nourished throughout the day. Feel free to customize this recipe by adding your favorite veggies or spices to make it your own. This dish is also great for meal prep – simply double the recipe and save leftovers for a quick and easy lunch or dinner option. We hope you enjoy this delightful recipe from Gaz Oakley’s cookbook as much as we do!
