Stuffed Red Bell Pepper with Fake Ground Meat

Ingredients

2 red bell peppers halved and seeds removed
1 package fake ground meat
1 cup cooked rice
1 zucchini chopped
½ red onion
1 small can tomato sauce
handful of parsley chopped
½ cup Vegan Mozzarella
2 tbs. olive oil
2tbs. red cooking winesalt and pepper to taste

Directions

Sautè onions in olive oil until translucent on med. high heat. Add zucchini, ground meat and cooking wine and sauté for another 10 mins. Add tomato sauce, rice and salt and pepper to taste. Lower heat to medium and simmer for 10 mins. Mix in ½ of the vegan mozzarella into the filling until completely incorporated. Fill bell peppers and top with the remaining mozzarella. Bake in 350 degree oven for 30 mins or until bell peppers are thoroughly cooked.

Stuffed Portabella Mushroom with Spinach Crema

Ingredients

2 large portabella mushroom caps cleaned
1 ½ -2 cup fresh spinach leaves
2 whole Roma tomatoes diced
¼ red onion
3-4 tbs. soy cream cheese
¼ cup vegan mozzarella
¼ cup nutritional yeast flakes
2 tbs. olive oil
salt and pepper to taste

Directions

Rub the mushroom caps with olive oil salt and pepper.
In a medium frying pan heat olive oil and
sauté onions for 5 mins. or until translucent.
Add tomatoes and sauté for another 5 mins. Add spinach and stir until leaves are wilted. Add the cream cheese, and half of the nutritional yeast flakes and mozzarella. Stir until completely incorporated. Season to taste. Fill mushroom caps with spinach crema and top with remaining mozzarella that has been mixed with the remaining yeast flakes. Bake in 350 degree oven for about 20 mins or until mushrooms are cooked.