This Vegan recipe offers the perfect Starter or Side option, which follows the Keto Diet.
Prep Time10 minsCook Time15 minsTotal Time25 minsYields1 Serving 450 g Portabella Mushrooms, Stork Sliced Off
4 Green Bell Peppers, Sliced
4 tbsp Olive Oil
1 tbsp Extra-Virgin Olive Oil
2 tbsp Chopped Basil
1 tbsp Dried Oregano
Salt and Pepper to Taste
Topping
125 g Macadamia Nuts
4 tbsp Nutritional Yeast
0.25 tbsp Dried Garlic
Salt and Pepper to Taste
1Heat oven to 400 F / 200°C
2Cut the bell peppers in half, remove seeds and place on a baking sheet. Drizzle the peppers with the olive oil and black pepper.
3Roast the peppers for 25 minutes or until slightly charred.
4Once cooled, peel off the skin and place in a food processor with salt, extra-vrigin olive oil and basil. Blending until smooth.
5Heat remaining olive oil in a frying pan. Add the oregano and cook until fragrant. Toss in the mushrooms and cook for 8 minutes. Then set aside.
6To make the topping, place all stated ingredients into in a food processor and blend until a fine mixture is formed.
7Place the mushrooms in a baking dish. Top with the green bell pepper sauce and the Macadamia nut topping.
8Bake for 20 minutes in the oven.
This recipe is taken from Karen McAdams and Marian Lee book, Vegan Keto.
Ingredients
450 g Portabella Mushrooms, Stork Sliced Off
4 Green Bell Peppers, Sliced
4 tbsp Olive Oil
1 tbsp Extra-Virgin Olive Oil
2 tbsp Chopped Basil
1 tbsp Dried Oregano
Salt and Pepper to Taste
Topping
125 g Macadamia Nuts
4 tbsp Nutritional Yeast
0.25 tbsp Dried Garlic
Salt and Pepper to Taste
Directions
1Heat oven to 400 F / 200°C
2Cut the bell peppers in half, remove seeds and place on a baking sheet. Drizzle the peppers with the olive oil and black pepper.
3Roast the peppers for 25 minutes or until slightly charred.
4Once cooled, peel off the skin and place in a food processor with salt, extra-vrigin olive oil and basil. Blending until smooth.
5Heat remaining olive oil in a frying pan. Add the oregano and cook until fragrant. Toss in the mushrooms and cook for 8 minutes. Then set aside.
6To make the topping, place all stated ingredients into in a food processor and blend until a fine mixture is formed.
7Place the mushrooms in a baking dish. Top with the green bell pepper sauce and the Macadamia nut topping.
8Bake for 20 minutes in the oven.
