This Vegan recipe offers the perfect Starter or Side option, which follows the Keto Diet.
Heat oven to 400 F / 200°C
Cut the bell peppers in half, remove seeds and place on a baking sheet. Drizzle the peppers with the olive oil and black pepper.
Roast the peppers for 25 minutes or until slightly charred.
Once cooled, peel off the skin and place in a food processor with salt, extra-vrigin olive oil and basil. Blending until smooth.
Heat 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.
To make the topping, place all stated ingredients into in a food processor and blend until a fine mixture is formed.
Place the mushrooms in a baking dish. Top with the green bell pepper sauce and the Macadamia nut topping.
Bake for 20 minutes in the oven.
Serve warm.
This recipe is taken from Karen McAdams and Marian Lee book, Vegan Keto.
Ingredients
Directions
Heat oven to 400 F / 200°C
Cut the bell peppers in half, remove seeds and place on a baking sheet. Drizzle the peppers with the olive oil and black pepper.
Roast the peppers for 25 minutes or until slightly charred.
Once cooled, peel off the skin and place in a food processor with salt, extra-vrigin olive oil and basil. Blending until smooth.
Heat 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.
To make the topping, place all stated ingredients into in a food processor and blend until a fine mixture is formed.
Place the mushrooms in a baking dish. Top with the green bell pepper sauce and the Macadamia nut topping.
Bake for 20 minutes in the oven.
Serve warm.