Probably one of the most unhealthy parts of the Sunday roast, stuffing is also the tastiest in my opinion. I came up with this recipe in a bid to try to lower the fat content, and I actually think it tastes better than the original! The butternut squash adds a ‘buttery’ taste without leaving the stuffing greasy, and ensures the texture is nice and moist. Feel free to use it to stuff other vegetables, such as mushrooms, or even with your normal roast. The walnuts add a nice extra element of texture and crunch to the dish, but can easily be omitted if you’re not a fan.
Vegan Stuffed Peppers
- 75 g walnuts
- 150 g butternut squash
- 1 onion
- 30 mL olive oil (2 tablespoons)
- 1 tsp salt
- 2 handfuls of fresh herbs (thyme and oregano)
- 100 g breadcrumbs
- pepper to season
- squeeze of lemon juice
- 2 bell peppers (or pack of mini peppers)
Preheat the oven to 150 °C (fan). Roast the walnuts on a tray for 5-8 minutes, until they smell nice and toasty.
Chop 150 g of butternut squash into cubes and bring to the boil in water. Boil for around 5 minutes, or until a fork goes through easily. Drain, and mash up with a fork.
Roughly chop the onion, and sweat in the olive oil on a very low heat for 10 minutes, with the lid on.
Add the fresh herbs, breadcrumbs, salt, pepper and lemon juice to the onions, and stir to combine together.
Mix the mashed butternut squash through the mixture.
Roughly chop the toasted walnuts and mix through the stuffing.
Remove the stalk and seeds from the bell peppers, and pack full with the stuffing.
Roast in the oven for 30 – 40 mins (until the peppers go soft). Cover with tinfoil if they begin to blacken.
Tag @thecorkfork on Instagram if you try out this recipe!