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Stuffed Vegetables

Stuffed Vegetables - Orgran Health & Nutrition


  • Prep Time: 20m
  • Cook Time: 50m
  • Total Time: 1h 10m

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Ingredients

Vegetables:

  • 1 teaspoon ORGRAN No Egg™ Egg Replacer
  • 4 large tomatoes
  • 2 eggplant, each cut in half (cut two ends as well so they can sit nicely in the tray)
  • 2 green capsicums
  • beef (or vegan mince, for vegan alternative)
  • 1 large brown onion, peeled and diced
  • 3 green onions, scallions, finely chopped
  • 4 garlic cloves, minced
  • 1 cup parsley, finely chopped
  • 1/2 cup dill, finely chopped
  • 1 tablespoon chia seeds
  • sea salt & pepper, to taste

Sweet Potatoes:

  • 3 sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • sea salt & pepper, to taste

Method

  • Preheat oven 180°C fan forced.
  • Prepare the vegetables. Slice off the top of all the tomatoes and eggplants. Scoop out most of the flesh leaving the outer layer intact and creating a sturdy shell. Finely chop the tomato and eggplant flesh and set aside in a bowl. For the capsicum, slice off the top and discard the seeds.
  • Place all hollowed vegetable in a baking tray.
  • In a frying pan, brown the mince and using a wooden spoon break down the chunks. Season with a good amount of sea salt and pepper.
  • Add the onion, garlic and sauté for a minute then add the green onions, parsley, dill, tomato flesh and eggplant flesh, egg replacer and chia seeds. Saute for 3-4 minutes.
  • Take off the heat and using a spoon fill the vegetables to the top and drizzle some olive oil over the top.
  • Prepare the sweet potatoes by adding them to a deep bowl with the olive oil and seasoning and tossing them until they are all coated. Then add them to the baking dish with the stuffed vegetables and spread them all over and in between the vegetables.
  • Cover with a sheet of baking paper and then with a sheet of foil but do not fold in all the sides to allow steam to evaporate.
  • Bake for 45 -50 mins.
  • Serve with olives and optional feta.