This one was seriously so tasty, I'm so sad its over. It's one of those meals when right after you finish it you immediately wish you could reverse time and eat it all over again lol! Anyone else like this? haha anyways, most of this was with some leftovers I needed to eat! The rice &bell peppers in the stuffing, pasta sauce, beyond meat sausage, & eggplants. I love repurposing food & giving it an entirely different taste & creation! There is no lack of resources! My only disclaimer is this time around we added capers. & truthfully, I'm not the biggest fan, only because they make things so salty for my taste. If you like it, feel free to add it to the stuffing mix! If you're like me, follow the recipe as is. Alright, feel good my people! Enjoy this one!
So lets jump into this one because I'm excited to share it :)
Ingridients:
1 large eggplant
1 cup of cooked jasmine rice (basmati is good too!)
1/2 cup sautéed red & orange bell pepper
1/2 cup of pasta sauce (you can use store bought or make your own!)
2 beyond meat sausage links
1/2 sautéed onion
2-4 slices or shredded vegan cheese (I used violate provolone slices)
e v o o
spices: red chili flakes, salt, pepper, umami seasoning (from trader joes), turmeric, garlic powder, onion powder, & parsley
Preheat oven to 350 degrees.
Take your eggplants and slice in half. Scoop out the inside & chop up what you can until you have crumbles. Place your two empty halves on a greased oven pan and off to the side. Start off by heating a deeper pan with evoo & add your eggplant & onions. While they cook, slice up your beyond meat sausage links into little cubes. Once, onions are golden, add in your sausuge. Cook for about 5-6 min. & then add in your bell peppers, rice & pasta sauce. Stir and add in your seasonings. Once its all evenly coated, transfer scoops of your stuffing into your halves evenly. Place in your oven and bake for 40 min!
Optional, if you want to add cheese, take it out of the oven at 35min. & cook until desired melt :)