“Sumptuous Israeli Vegan Dinner Feast: Creamy Aubergine Stroganoff, Quinoa-Stuffed Peppers & Chickpea Salad”
This recipe offers a delicious and easy-to-prepare vegan dinner option, featuring creamy eggplant stroganoff, quinoa-stuffed peppers, and a zesty chickpea salad. The flavorful combination of dishes is perfect for a satisfying meal that appeals to both vegans and non-vegans alike, with an emphasis on mouthfeel, aroma, and plating appeal.
Allergens
Nuts (cashews)
Ingredients
- 1. 2 large eggplants 2. 1 cup raw cashews, soaked overnight 3. 4 medium bell peppers 4. 1 cup quinoa, rinsed and drained 5. 2 cups vegetable broth 6. 1 can chickpeas, drained and rinsed 7. 1 small red onion, finely chopped 8. 2 cloves garlic, minced 9. 3 tablespoons olive oil 10. 2 teaspoons smoked paprika 11. 1 teaspoon ground cumin 12. Salt and pepper, to taste 13. Fresh parsley, for garnish
Instructions
- Prepare the creamy aubergine stroganoff by slicing the eggplants into thin strips. In a food processor, blend soaked cashews with 1 cup of water until smooth and creamy. Set aside.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic, cook for 3 minutes or until softened. Stir in the eggplant strips, smoked paprika, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour the cashew cream into the pan with the eggplants and simmer for 7 10 minutes or until the eggplants are tender. Set aside.
- For the quinoa stuffed peppers, preheat the oven to 350°F (180°C). Cut the tops off of the bell peppers and remove seeds. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 12 15 minutes or until quinoa is cooked and fluffy. Stuff each pepper with cooked quinoa and place them on a baking sheet. Drizzle with remaining olive oil and season with salt and pepper. Bake for 10 12 minutes or until peppers are tender.
- In a bowl, combine chickpeas, diced red onion, chopped parsley, salt, and pepper to taste. Toss well.
- To plate, arrange the quinoa stuffed peppers on a serving dish, spooning the creamy aubergine stroganoff over them. Surround with the chickpea salad. Garnish with fresh parsley and serve immediately.
Chef’s Insight
Experiment with different spices to customize the stroganoff to your taste preferences.
Notes
The cashews should be soaked for at least 2 hours if they are not pre-soaked overnight.