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Salmon with stuffed mushrooms and peppers

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Ingredients

Adjust Servings:
2 x 100g Salmon Fillets
1 Aubergine - chopped into 1cm cubes
1 Apple - grated
1 tsp Ground Cumin
20g Pine Nuts
1 tblsp Coconut aminos
1 x 400g Tinned chopped Tomatoes
1 tblsp Nutritional Yeast
200g Peppers - cut in half and deseeded
200g Mushrooms
30g Fresh Parsley
100g Silken Tofu
4g Nutritonal Yeast
10g Walnuts - chopped
1 Garlic Cloves
0.5 Lemon - juiced

Salmon with stuffed mushrooms and peppers

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Heat a pan.

    2
    Done

    Cook the aubergine, apple and cumin in the pan until they soften.

    3
    Done

    Add the pine nuts. Cook for a minute.

    4
    Done

    Add the aminos and tomatoes. Bring to the boil. Season. Use the mix to stuff the peppers and mushrooms. Bake for 25 minutes. Sprinkle with nutritional yeast. Bake for 5 minutes.

    5
    Done

    Put the parsley, tofu, nutritional yeast, walnuts, garlic and lemon juice in a food processor. Blend until smooth. Season.

    6
    Done

    Put the salmon on a tray. Season. Bake for 10 minutes.

    7
    Done

    Serve the sauce either warm or cold with the salmon and stuffed vegetables.

    RdC

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