Yesterday evening, I made this tasty dinner for 2. My husband Peter & I loved it so much! I know you will love it too. 🙂
Recipe: For 2 persons, with seconds:
2 Vegan & Gluten-Free soy & veggies burgers
2 big red paprika ( red bell peppers ), cleaned this way that the tops are sliced horizontally & the green stalk cut out. The top of each paprika cut into smaller pieces. The white parts & the seeds cut out or taken out with clean hands so that you end up with 2 empty cavities of your red paprika, ( to fill them later )
butternut pumpkin: 1/2 to 1/3 part of it, peeled, seeds & threads removed & cut into smaller bite-sized chunks
1 big red onion, peeled & cut finely
1 fat clove of garlic, peeled & cut finely
2 big carrots, peeled & cut up into thicker rings but not too thick!
Maldon sea salt
a fruity EVOO
100 gr quinoa = 1 volume, rinsed well under cold running water, excess water shaken off
2 volumes of boiling water
dried couscous spices: 1/4 teaspoon + 1/4 teaspoon
1. First, boil your red paprika in a fitting pot so that they are completely under water. Also, add the carrot rounds. Season with some dried oregano to taste & some black pepper. Cook until tender. It took me 13 minutes. Check the carrots too. You want the carrots to be al dente because they will be fried in some olive oil later, for extra crunch! When ready, strain the water well off. Keep warm.
2. In the meantime, cook your quinoa in your 2 volumes of boiling water. Season the water with 1/4 teaspoon couscous spices. My quinoa took me 12 minutes of cooking. Drain well & taste! If you need a bit sea salt, you do that but not too much, you want the quinoa to be a bit spiced up & not bland! I added & bit sea salt & black pepper too! Keep warm.
3. Fry your onion, garlic, red paprika pieces with your carrots in some fruity EVOO in a large pan. Season with dried oregano, sea salt & black pepper. Fry until browned on all sides & cooked through. Add to the quinoa. Stir well. In another pan, on the same time, fry your pumpkin pieces in some fruity evoo until browned on all sides & cooked through. It took me about 10 to 12 minutes on medium fire. I seasoned with dried oregano, sea salt & black pepper. When done, pour your pumpkin bites, on a plate loaded with kitchen paper to drain off the excess of oil. After that, add to the quinoa-veggies mix. Stir carefully. Taste! It has to taste fabulous! I added 1/4 teaspoon couscous spices. You need that! Fill your 2 red paprika with the quinoa-veggies stuffing, all equally divided.
4. In the meantime, fry your soy veggies burgers in some hot evoo for a few minutes until browned on all sides & warmed. Serve instantly with a loved one! Enjoy! 😉
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