Stuffed spherical courgette with veggie mince, cheese and mini potatoes
Ingredients:
- 450 g Cêlavíta fresh mini potatoes
- 2 bulbous courgettes
- 100 g vegan minced meat
- 1 small onion, chopped
- 1 garlic clove, grated
- 1 tsp oregano
- 1 tsp paprika powder
- 1/4e tsp chilli flakes
- Pepper and salt, to taste
- 50 g vegetable cheese, grated
- 2 tbsp olive oil
- 1 pointed pepper, cut into rings
Extra needed:
Spacious baking dish
Preparation
Step 1:
Cut a small piece off the bottom of the bulb courgettes, so that they remain straight on the baking dish. Cut the cap off the bulb courgette, and scoop out the seeds. Place the globe courgettes on a spacious baking dish that will also hold the mini bantams and peppers while baking. Preheat the oven to 190 °C.
Step 2:
Mix the vegan minced meat with onion, garlic, oregano, paprika, chilli flakes, salt and pepper to taste and half the vegetable cheese grater. Loosely fill the bolcourgettes with the vegan mince and sprinkle the remaining vegetable cheese on top. Put the cap on the bolcourgettes.
Step 3:
Mix some olive oil and salt and pepper through the mini bantams and sliced pointed pepper. Add the mini bantams and pointed pepper to the baking dish.
Place the baking dish in the oven. Bake the globe artichokes, mini potatoes and pointed peppers for about 30 minutes until the mini potatoes are golden brown. Stir the mini potatoes and peppers once halfway through the baking time.