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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
1
Done
5
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Heat the oven and prepare a baking dish |
2
Done
10
|
Prepare the persimmons |
3
Done
7
|
Cook |
4
Done
2
|
Cook the onions, garlic and ginger |
5
Done
7
|
Add mushrooms |
6
Done
5
|
Add persimmons and coconut water |
7
Done
2
|
Add baby spinach |
8
Done
2
|
Add remaining ingredients |
9
Done
10
|
Fill and bake |
10
Done
|
Serve |