These Vegan Stuffed Persimmons with Lentils make a great alternative to stuffed peppers or tomatoes. I love trying out new things in the kitchen and this is one experiment which works really well. I can’t wait for you to try it.
I use fuyu persimmons in this recipe as they are usually slightly sweeter. I start by making the filling by sauteing onions, garlic, ginger and mushrooms. I then add the persimmon flesh and coconut water before stirring in the lentils and remaining ingredients. I stuff the persimmons well with the lentil mixture before baking for about 10 minutes. Delicious!
To make my Vegan Stuffed Persimmons with Lentils, you will need the following ingredients:
Preheat the oven to 400 °F and spray a baking dish with cooking spray.
Slice the tops off the persimmons and scoop out the flesh to leave an outer shell. Spray cooking spray inside and outside each persimmon and place the dish in the oven.
Roast the persimmon shells for about 7 minutes. Remove the baking dish from the oven and set the persimmons aside to cool.
Heat the oil over medium heat. Add the onions and cook for about 30 seconds before adding the garlic and ginger.
Cook the mushrooms with the onion and garlic mixture for about 7 minutes until soft.
Add the chopped persimmon flesh to the mushroom mixture along with the coconut water. Cook over low heat for about 5 minutes.
Stir in the chopped spinach leaves and let them wilt to about half their size.
Stir in the lentils, yeast, walnuts, cranberries, salt, red pepper flakes, capers and lime juice. Mix well to combine.
Fill the persimmon shells with the lentil mixture. Pack it in well so you don’t have any leftover mixture. Place the baking dish in the oven and bake for about 7-10 minutes.
Serve hot from the oven.
I can’t wait for you to try these Vegan Stuffed Persimmons with Lentils. They look amazing, taste even better and each one is jam packed with vegan goodness! Try them soon and come back to leave a comment below letting me know what you think.
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