- 4 fuyu Persimmons
- 1 tbsp extra virgin Olive oilor coconut oil
- 1 tbsp ginger Gingershredded
- 1 tsp Garlicshredded
- ¼ cup Red onionfinely chopped
- ¼ cup baby Mushroomsthinly sliced
- ¼ cup Baby spinachchopped
- ¼ cup Coconut wateroptional
- 1 ½ cup cooked Lentils
- 1 tbsp Nutritional yeastoptional
- ¼ cup Walnutsroughly chopped
- 2 tbsp dried Cranberries
- ¼ tsp Saltoptional
- 1 tsp Red pepper flakes
- 2 tsp Capers
- ½ tsp Lime juicefreshly squeezed
- Cooking spray
Vegan Persimmons with Lentils
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?
Steps to make Vegan Persimmons with Lentils
1 | Heat the oven and prepare a baking dish | 5 |
2 | Prepare the persimmons | 10 |
3 | Cook | 7 |
4 | Cook the onions, garlic and ginger | 2 |
5 | Add mushrooms | 7 |
6 | Add persimmons and coconut water | 5 |
7 | Add baby spinach | 2 |
8 | Add remaining ingredients | 2 |
9 | Fill and bake | 10 |
10 | Serve | |
Recipe Reviews
So delicious! Thank you! Approved!
Write your own review