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Vegan Persimmons with Lentils

Vegan Persimmons with Lentils

Name: Vegan Persimmons with Lentils
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Persimmons 4 fuyu; Olive oil 1 tbsp extra virgin; Ginger 1 tbsp ginger; Garlic 1 tsp; Red onion ¼ cup; Mushrooms ¼ cup baby; Baby spinach ¼ cup; Coconut water ¼ cup; Lentils 1 ½ cup cooked; Nutritional yeast 1 tbsp; Walnuts ¼ cup; Cranberries 2 tbsp dried; Salt ¼ tsp; Red pepper flakes 1 tsp; Capers 2 tsp; Lime juice ½ tsp; Cooking spray

fuyus filled with lentils

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50m
Serves 4
Easy
400 °F
(1)

Ingredients

	4 fuyu Persimmons
	1 tbsp extra virgin Olive oil or coconut oil
	1 tbsp ginger Ginger shredded
	1 tsp Garlic shredded
	¼ cup Red onion finely chopped
	¼ cup baby Mushrooms thinly sliced
	¼ cup Baby spinach chopped
	¼ cup Coconut water optional
	1 ½ cup cooked Lentils
	1 tbsp Nutritional yeast optional
	¼ cup Walnuts roughly chopped
	2 tbsp dried Cranberries
	¼ tsp Salt optional
	1 tsp Red pepper flakes
	2 tsp Capers
	½ tsp Lime juice freshly squeezed
	Cooking spray

Nutritional information

355

Calories

Fat

48g

Carbohydrates

21g

Protein

0mg

Cholesterol

204mg

Sodium

Cuisine:

American Recipes

Ingredients

4 fuyu Persimmons
1 tbsp extra virgin Olive oil
or coconut oil
1 tbsp ginger Ginger
shredded
1 tsp Garlic
shredded
¼ cup Red onion
finely chopped
¼ cup baby Mushrooms
thinly sliced
¼ cup Baby spinach
chopped
¼ cup Coconut water
optional
1 ½ cup cooked Lentils
1 tbsp Nutritional yeast
optional
¼ cup Walnuts
roughly chopped
2 tbsp dried Cranberries
¼ tsp Salt
optional
1 tsp Red pepper flakes
2 tsp Capers
½ tsp Lime juice
freshly 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
Preheat the oven to 400 °F and spray a baking dish with cooking spray.
2	Prepare the persimmons	10
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.
3	Cook	7
Roast the persimmon shells for about 7 minutes. Remove the baking dish from the oven and set the persimmons aside to cool.
4	Cook the onions, garlic and ginger	2
Heat the oil over medium heat. Add the onions and cook for about 30 seconds before adding the garlic and ginger.
5	Add mushrooms	7
Cook the mushrooms with the onion and garlic mixture for about 7 minutes until soft.
6	Add persimmons and coconut water	5
Add the chopped persimmon flesh to the mushroom mixture along with the coconut water. Cook over low heat for about 5 minutes.
7	Add baby spinach	2
Stir in the chopped spinach leaves and let them wilt to about half their size.
8	Add remaining ingredients	2
Stir in the lentils, yeast, walnuts, cranberries, salt, red pepper flakes, capers and lime juice. Mix well to combine.
9	Fill and bake	10
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.
10	Serve
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.

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!