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4 fuyu Persimmons
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1 tbsp extra virgin Olive oilor coconut oil
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1 tbsp ginger Gingershredded
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1 tsp Garlicshredded
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¼ cup Red onionfinely chopped
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¼ cup baby Mushroomsthinly sliced
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¼ cup Baby spinachchopped
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¼ cup Coconut wateroptional
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1 ½ cup cooked Lentils
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1 tbsp Nutritional yeastoptional
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¼ cup Walnutsroughly chopped
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2 tbsp dried Cranberries
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¼ tsp Saltoptional
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1 tsp Red pepper flakes
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2 tsp Capers
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½ tsp Lime juicefreshly squeezed
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Cooking spray
Directions
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:
So, how do you make Vegan Stuffed Persimmons with Lentils?
This video may vary from the original cook.me recipe
Steps
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1
Done
5
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Heat the oven and prepare a baking dishPreheat the oven to 400 °F and spray a baking dish with cooking spray. |
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2
Done
10
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Prepare the persimmonsSlice 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. |
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3
Done
7
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CookRoast the persimmon shells for about 7 minutes. Remove the baking dish from the oven and set the persimmons aside to cool. |
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4
Done
2
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Cook the onions, garlic and gingerHeat the oil over medium heat. Add the onions and cook for about 30 seconds before adding the garlic and ginger. |
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5
Done
7
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Add mushroomsCook the mushrooms with the onion and garlic mixture for about 7 minutes until soft. |
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6
Done
5
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Add persimmons and coconut waterAdd the chopped persimmon flesh to the mushroom mixture along with the coconut water. Cook over low heat for about 5 minutes. |
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7
Done
2
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Add baby spinachStir in the chopped spinach leaves and let them wilt to about half their size. |
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8
Done
2
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Add remaining ingredientsStir in the lentils, yeast, walnuts, cranberries, salt, red pepper flakes, capers and lime juice. Mix well to combine. |
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9
Done
10
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Fill and bakeFill 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. |
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10
Done
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ServeServe hot from the oven. |
