Everyday cooking
Stuffed Vegetables
Try something different! Vegan Legumes Farcies made with Violife Just like Feta and Violife shreds. The perfect family meal!
![cooktime]()
Cooking time40 min![preparation time]()
Prep time15 min![difficulty]()
DifficultyEasy![servings]()
ServingsPortions 5
- 7 oz Violife Just like Feta block crumbled
- 8 oz Violife Just Like mozzarella shreds
- 7 oz couscous
- 3.5 oz black olive, halved
- 3.5 oz sundried tomato, chopped
- 2 tbsp basil chopped
- 1 large red pepper and 1 large yellow pepper halved deseeded cubed
- 3 portobello mushrooms stem removed
- 3 round zucchinis insides removed
- 3 tomatoes
- Preheat oven to 356°F.
- Place the couscous in a large bowl and cook according to packet instructions or cover with 300g boiling water and stir. Let sit for 10 minutes.
- Once the water has soaked up, fluff it up with a fork and add the olives, sundried tomatoes, basil and season with salt and pepper. Set aside.
- Meanwhile, prepare your vegetables by removing the lids, and emptying out the insides with a spoon. Keep the juice from the tomatoes and the insides of the zucchini and add them into the couscous mixture.
- Place the emptied vegetables and their lids on a lined baking tray, drizzle with olive oil and bake in the oven for 15 minutes.
- Meanwhile, add in the couscous mixture half of the Violife shreds and the Violife Just Like Feta crumbling it with your hands. Stir to combine.
- Remove the vegetables from the oven and fill with the couscous mixture, add the rest of the shredded Violife and close with each vegetable’s lid.
- Place back in the oven for a further 20 minutes. Enjoy!
