I am not a vegetarian. But I am LOVING veggie alternative meals right now! Healthy, packed with veggies, a little lighter for dinner, what’s not to love? Plus skip the cheese and it’s vegan (but WHY would you?!).
I made this with some Ceres Organics products – they are my fave brand right now! Not the cheapest options but guaranteed amazing quality. I also used their lentil bolognese as the inspiration for this – with extra veggies of course, which is just how I roll 😉
As with all of my recipes, you can change the veggies to suit your taste or just use whatever you have in the fridge! That’s what I do 🙂
My friend (hi Amy!) has convinced me to try Junk Free June, so I thought I’d add a few healthy weeknight meals for inspiration! This one takes less than half an hour to make, it’s DELICIOUS and satisfies a carb-lovers pasta craving without being too heavy and sickly. It’s also gluten-free and vegetarian.
My absolute favourite brand Ceres Organics does a gluten-free spaghetti made from quinoa and rice which isn’t gross (like a lot of gluten-free pasta) and is so filling!
I made my own basil pesto for this (which I will post once I perfect my recipe) but you can use whatever you can find at the supermarket.
1 packet Ceres Organics quinoa rice spaghetti (or another pasta of your choice)
1/2 packet feta (I used goat feta), chopped
1 punnet cherry tomatoes, halved
2 handfuls spinach, roughly chopped
1/3 cup (ish) basil pesto
Cook the pasta in salted boiling water according to the packet instructions
While the pasta cooks, prepare your pesto (if making your own)
Chop the feta, tomatoes and spinach
Drain the pasta
Mix in the pesto first, a bit at a time to get it evenly distributed
This is a favourite meal prep recipe of mine. It’s so easy to make on a Sunday afternoon before work, and 2-3 of them are enough for lunch (for a medium sized unicorn). I’m a huuuuge meal prep fan. It can be hard to eat healthy, especially in a corporate environment where there’s always someone going out for lunch. This way, you’ve got enough for the week and it really helps you stay on track.
The trickiest part is getting the caps to stay upright! The first time I made these, I used a flat oven tray and had to balance them against each other.. I now know better – put them in an oven dish and stuff them all in so they can’t move.
Here we go…
Olive or coconut oil
1/2 cup (uncooked) Rice/quinoa/whatever you have (I used 1/4 cup of black rice and 1/4 cup quinoa)
1/2 chopped onion
2 cloves chopped garlic
1 grated courgette
1 grated carrot
Big handful baby spinach/kale
1 can/cob corn (I used canned)
1 can black beans (or any beans you like)
1-2 cans tomatoes (depends on how much tomato you want)
Sour cream/avo/guac to serve
Cut the tops off the capsicums, remove the seeds and roast for 20 mins on 180C
Cook the rice/quinoa according to the packet instructions
Fry onion until soft on medium heat
Add garlic and fry for a few minutes
Add carrot and courgette, fry until soft
Add cumin, paprika, chilli flakes to your liking / any other spices you like, plus salt and pepper
Add the (drained and rinsed) canned beans and corn
Add the canned tomato – if you want more liquid you can add more canned tomato or just some water
Add the cooked rice/quinoa
Simmer for ~10 minutes (while you wait for the capsicums to cook)
Stuff the capsicums
Top with grated cheese (or not if you are dairy-free!)
Bake for 15-20 minutes or until the cheese is all melty and delicious
Serve with sour cream/avocado
Let me know what you think! Or if you try to make this yourself, post it to Instagram and tag @thestuffedunicorn so I can see 😀