BoyfriendLovlie’s Stuffed Veggies
BoyfriendLovlie is ever so passionate about cooking ever since we became vegan (almost 3 years ago now)! And he’s getting better and better! Soon I’ll have to upgrade my skills if I want to remain queen of the kitchen at Lovlie’s Cocoon! Haha!
He made these stuffed vegetables a while ago but I am only posting them now. They look impressive, don’t they?! And they are really not difficult to make. So, to all the vegan guys or omni guys whose other half is a vegan lady, BoyfriendLovlie recommends that you try this recipe to impress her! She will be impressed, and that’s from me!
These little veggie baskets of love will impress a non-vegan lady as well though because they are also very low in fat.
The boyfriend cooking low-fat! This must be heaven!
This recipe is really very customizable with whatever you have on hand. The filling quantity will depend on how much you want to make or how big the peppers are.
The filling was basically scrambled tofu mixed with mashed potato and vegan cheese powder or parmesan. There are loads of scrambled tofu recipes out there – one on this blog itself. You can omit the parsnip if you are using this one or substitute with fresh mushrooms, peas and sweetcorn.
Just some filling suggestions and approximate measurements to fill 2 large peppers and 4 tomatoes.
1 block (225g) firm tofu
½ cup frozen (or canned) peas
½ cup frozen (or canned) sweetcorn
½ cup chopped mushrooms
2 tablespoons vegan parmesan
2 medium baking potatoes
2 tablespoons oil
Salt and pepper to taste
Any other vegetables (chopped small) and herbs may be added to the scramble
- Heat 1 tablespoon oil in a non-stick fry pan. Add mushrooms. Cook for a few minutes.
- Add in peas and sweetcorn. Cook for 3 minutes. Remove from pan. Set aside.
- Coarsely mash tofu with a fork.
- Heat the remaining tablespoon oil. Add in the tofu. Stir and cook until tofu begins to lightly brown (about 10 minutes).
- Add salt and pepper to taste. Sprinkle with dried herbs.
- For the potatoes, peel and dice them. (You can cook them simultaneously while doing the scramble if you want to use another pan). Cook covered in a little water until soft, adding water occasionally as required. Then mash and mix with the scramble and parmesan. This makes a creamy yet very low fat filling.
- Adjust salt and pepper to taste if required.
For the vegetables, in this case, peppers and tomatoes, slice a thin piece off the bottom so that they can stand upright. In this way they won’t topple over in the oven or on the plate. Cut the top off. After removing the seeds from the peppers and tomatoes, stuff them with the filling. Cover with the tops.
Place on a baking tray. Spray with some vegetable. Bake for 20 minutes at 180 degrees Celsius (350F).