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INCREDIBLE STUFFED VEGETABLES

  • 6

  • 25 Minutes

  • 45 Minutes

Ingredients

  • 400g Garden Gourmet Incredible Mince
  • 2 x 250g small sweet potatoes
  • 2 tsp died Italian herbs
  • 2 cloves of garlic, crushed
  • 2 x 150g red bullhorn capsicums, halved lengthways, membranes and seeds removed
  • 2 tsp rice bran oil
  • 50g cherry tomatoes, quartered
  • 60g bag baby spinach
  • 4 x large flat mushrooms (320g), stalks trimmed
  • 2 tbsp grated (vegan) cheese
  • 1 tbsp pine nuts, toasted
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • ¼ tsp chili powder (optional)
  • 1 spring onion, sliced thinly
  • ½ cup (140g) low-fat (vegan) yoghurt

Cooking Instructions:

  • Preheat the oven to 200ºC/180ºC fan forced. Grease and line 2-3 large baking dishes. Divide HARVEST GOURMET Incredible Mince into three equal size portions.
  • Pierce the sweet potatoes all over with a fork; wrap in aluminum foil and roast in the oven for approx. 30 minutes.
  • Meanwhile, mix 1/3 of the HARVEST GOURMET Incredible Mince with Italian herbs and half the garlic. Spoon mixture into capsicums; place them on a prepared baking dish. Bake for 12-18 minutes or until capsicum is just tender and mince is cooked though. Cover and keep warm.
  • Whilst the capsicums are baking; heat oil in a medium frying pan over medium heat. Cook 1/3 of the HARVEST GOURMET Incredible Mince 4-5 minutes, add cherry tomatoes and spinach; cook a further 2-3 minutes or until cooked through and spinach is wilted. Spoon mixture over the mushrooms and sprinkle with grated cheese. Add to oven for 5-8 minutes. Sprinkle over pine nuts. Cover and keep warm.
  • Remove the cooked potatoes from the foil and halve lengthways. Slightly loosen the inside with a fork to make a hollow. In same cleaned frying pan; cook remaining HARVEST GOURMET Incredible Mince with remaining garlic, cumin, ginger, chili powder and spring onion for 6-8 minutes or until cooked through, place in hollow of sweet potato and return to oven a further 5 minutes.
  • Arrange stuffed veggies on serving platter and serve with vegan yoghurt.

Serve as a snack or part of a sharing dinner or starter.