A delightful vegan dish featuring stuffed portabella mushrooms and zucchini, filled with a flavorful mix of vegetables, tofu, and spices.
Preheat your oven to 400°F.
Preheating ensures even cooking from the start.
Grind the almonds in a blender or food processor until finely ground.
Pulse the almonds to avoid over-processing into almond butter.
Quarter the cremini mushrooms and dice the zucchini, carrots, and apple into small pieces.
Uniformly sized pieces ensure even cooking.
Heat olive oil in a frying pan over medium heat. Add garlic and ginger, sautéing until fragrant.
Stir constantly to prevent burning.
Add the mushrooms, zucchini, carrots, apple, and cauliflower to the pan. Cook until tender.
Cook over medium heat to retain the vegetables' texture.
Crumble the tofu into the pan and mix well. Add tamari soy sauce and stir to combine.
Taste and adjust seasoning as needed.
Stir in the ground almonds and let the mixture cool slightly.
The almonds help bind the filling together.
Prepare the portabella mushrooms by removing the stems and gills. Lightly oil a baking sheet.
Use a spoon to gently scrape out the gills.
Stuff the mushrooms and zucchini with the filling, pressing gently to pack.
Be generous with the filling for a hearty dish.
Bake the stuffed vegetables in the oven for 20-25 minutes. Add vegan cheddar on top during the last 5 minutes.
Check for a golden crust on the cheese for doneness.
Serve the stuffed vegetables warm, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
