Nutty Stuffed Veggies

Name: Nutty Stuffed Veggies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons agave nectar; 1 teaspoons black pepper, to taste; 0 teaspoons cayenne pepper, to taste; 400 milliliters 14 ozs coconut milk; 246 grams 1/2 cups cooked wild rice; 64 grams 1/4 cup creamy or crunchy natural peanut butter; 6 grams Tbsp curry powder; 2 teaspoons dried basil; 2 mediums eggplants or 8 large tomatoes or 4 large bell peppers; 454 grams 16 ozs extra firm tofu, drained and patted dry; 59 milliliters fresh parsley; 2 cloves garlic, grated; 1 medium Granny Smith or other green apple, quartered, cored, and peeled; 15 milliliters Tbsp extra-virgin olive oil; 1 teaspoon fine sea salt, to taste; 40 grams 1/4 cup chopped shallot; 411 grams 14.5 ozs diced tomatoes, drained; 1 teaspoons turmeric

Need a gluten free and vegan side dish? Nutty Stuffed Veggies could be a spectacular recipe to try. One portion of this dish contains roughly 20g of protein, 37g of fat, and a total of 590 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. A mixture of turmeric, granny smith, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so tasty.