Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 Whenever I go to stay with my Dad, his wife always cooks me vegetarian food. One of my favourites is stuffed vegetables. She uses a recipe with breadcrumbs, walnuts and cheese. As I'm now vegan this is no longer a possibility so I decided to experiment this evening and this is what I came up with. It made sufficient to stuff 2 large courgettes (zucchini) and a couple of portobello mushrooms. It was really tasty. Next time I will try adding some nutritional yeast to make it more " cheesey " . Christie Ground Almond and Pinenut Stuffing Mix 1 slice (1 scant cup) (50g) wholewheat bread crumbs 3 Tbsp ground almonds 3 Tbsp mixed chopped nuts 2 Tbsp wheatgerm handful of pinenuts 1 carrot, grated pinch of salt freshly ground pepper pinch of cayenne Mrs Dash/Spike/Spice-It-Up seasoning 1/4 tsp garlic granules 1 Tbsp oil 6 Tbsp water Mix dried ingredients, add grated carrot, oil and water and mix well. Use to stuff courgettes (zucchini), mushrooms, tomatoes etc. Heat in oven 400F/200C/Gas Mark 6 for about 20 mins until golden brown. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.