Lentil Quinoa and Vegetable Stuffed Peppers
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Ingredients

  • 30 min
  • 55 min
  • 25 min
  • 2 tablespoons of flax seed + 6 tablespoons of water – mixed together well – This is your “egg.”
  • 1 cup of quinoa + 1 and ½ cups of water – rinse the quinoa in a fine mesh strainer for 4-5 minutes to get the soapy coating off.
  • 1 cup of lentils + 4 cups of water – rinse and check the lentils for foreign objects
  • 1 tablespoon of avocado oil
  • 1 cup of finely chopped carrots
  • 1 shallot – finely chopped
  • 3 cloves of garlic – minced
  • ¾ cup of vegetable broth from a 1 quart container – reserve the excess broth.
  • 2 cups of coarsely chopped spinach
  • ¼ cup + 2 tablespoons of tomato sauce
  • 2 teaspoons of Italian seasoning
  • 2 teaspoons of sea salt
  • ½ teaspoon of ground black pepper
  • 1 teaspoon of liquid smoke
  • 4 bell peppers – cut the tops off (save them for baking) and seed
  • 1 tablespoon of olive or avocado oil

Instructions

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