Nutty Veggie Stuffed Delights
Choose eggplants, tomatoes, or bell peppers to create a spicy, nutty, and satisfying dish that’s perfect for a cozy dinner!
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- knife
- Cutting board
Ingrediënten
- 1 pound 455 g extra-firm tofu, drained and patted dry
- 1 medium-size Granny Smith apple peeled, cored, and quartered
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 tablespoon 6 g curry powder
- 1½ cups 246 g cooked wild rice
- 1 can 14 ounces, or 414 ml coconut milk
- 1 can 15 ounces, or 425 g diced tomatoes, drained
- 1 teaspoon fine sea salt
- 1 teaspoon dried basil
- 2 medium-size eggplants or 8 large-size tomatoes or 4 large-size bell peppers
- 2 teaspoons agave nectar
- 2 cloves garlic grated
- ¼ cup 15 g fresh curly parsley
- ¼ cup 40 g chopped shallot
- ¼ cup 64 g creamy or crunchy natural peanut butter
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- Nonstick cooking spray or 1 teaspoon nondairy butter or any oil for coating the baking dish
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Lightly coat a baking dish with nonstick spray or oil.
- If using eggplants, cut them in half, roast for 15 minutes, scoop out the flesh, chop, and set aside.
- If using tomatoes, slice off the tops, scoop out the flesh, chop, and set aside.
- If using bell peppers, halve them, remove the seeds, and rinse.
- In a food processor, blend tofu, apple, garlic, shallot, and parsley until coarsely chopped.
- Transfer to a bowl and mix with the cooked wild rice.
- Blend coconut milk, diced tomatoes, peanut butter, agave, curry powder, turmeric, cayenne, salt, pepper, and basil in the food processor until smooth.
- Heat olive oil in a saucepan, combine the tofu mixture with half the coconut sauce, and add the eggplant or tomato flesh, if using.
- Simmer for 8 minutes.
- Place the veggie shells in the baking dish and fill them with the tofu mixture.
- Drizzle the remaining coconut sauce over the filling.
- If using tomatoes, place the tops back on.
- Cover the dish tightly with foil.
- Bake for 20 minutes, remove the foil, and bake for another 10–20 minutes, until the veggies are tender.
- Serve hot.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a medium-bodied Chardonnay or a fruity Pinot Noir.
Nutritional Information
Calories: 310 kcal | Carbohydrates: 24 g | Protein: 12 g | Fat: 18 g | Sugar: 6 g | Salt: 750 g
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