There are too many times that vegans, vegetarians, or people who just live a healthy lifestyle get asked, “But what do you eat?? Just salads?” What others don’t realize is that eating healthy is a lot easier (and tastier) than that! Take a vegan stuffed mushroom for example. It’s healthy but also filling, juicy, delicious, and oh so easy to make.
Whole organic portabella mushrooms
Organic vegetable broth
Organic coconut oil (Purium Tropic Oil)
Organic diced onions
Organic diced garlic
Organic diced canned tomatoes
Organic diced bell peppers
Salt and pepper
Seasoning of choice
Preheat oven to 350. Cut off stem and remove center of mushrooms. Cook quinoa in organic vegetable broth (as described on package). Cook onions, garlic, bell peppers, and tomatoes in tomato water from can. Once cooked, stir in with the quinoa and season with salt and pepper. Lightly oil a baking sheet with coconut oil and place the mushroom on the sheet. Fill each mushroom with the veggie and quinoa mixture and place in oven for 20 minutes. Enjoy!
This recipe is great for an Athlete’s Cleanse flex meal!