Sumptuous Israeli Vegan Dinner Feast: Creamy Aubergine Stroganoff, Quinoa-Stuffed Peppers & Chickpea Salad

Ingredients

• 2 large eggplants
• 1 cup raw cashews, soaked overnight
• 4 medium bell peppers
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Pour the cashew cream into the pan with the eggplants and simmer for 7-10 minutes or until the eggplants are tender. Set aside.

4. 4

   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.

5. 5

   In a bowl, combine chickpeas, diced red onion, chopped parsley, salt, and pepper to taste. Toss well.

6. 6

   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.