Quinoa Stuffed Roasted Capsicum

Difficulty: Medium

Serves 4

If you’re like me, you get a little over excited when you discover a new vegan-friendly treat which can sometimes lead to going a little overboard on the junk food. To help combat this, I’m going on a diet. I’m also determined to put a lot of effort into coming up with some really healthy recipes, so none of us will be bored! Don’t stress though, classic Like a Vegan recipes will still be coming your way!

To health-kick it off, I’ve whipped up this delicious Quinoa Stuffed Roasted Capsicum with Tofu and Cashew Cream. Quinoa is bitchin’ because it’s gluten free, full of fibre and magnesium and generally tastes delicious. If you want some vitamin C, and beta carotene, capsicum is your vegetable! These two combine to make a super healthy, ultra tasty and mighty fine looking dinner.


  • 1 cup quinoa
  • 2 cups water
  • 1 chicken style stock cube
  • 4 large red capsicums
  • 1 teaspoon olive oil
  • 1 clove garlic, crushed
  • 1 small red onion, finely chopped
  • 3 spring onions, finely sliced
  • 1/2 cup small yellow squash, chopped
  • 1/2 cup, mushrooms, chopped
  • 1/2 can chickpeas
  • 1/4 cup vegan-friendly Worcestershire sauce (I use Spring Gully)
  • 1/2 bunch fresh basil, finely chopped
  • Salt and pepper to taste

Tofu and Cashew Cream

  • 1/2 tub (150g) silken tofu
  • 1/2 cup raw cashews
  • 1 clove garlic, crushed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • Salt and pepper to taste


  1. Preheat the oven to 200°C and line a baking tray or pan with baking paper.
  2. Cut around the top of each capsicum so you have a little lid and deseed, get rid of those little white bits too.
  3. Rinse quinoa in a sieve before adding with the water and chicken-style stock in a saucepan. Bring to the boil, stirring occasionally.
  4. The quinoa will absorb the water and once you see it starting to go a little translucent, take it off the heat. The cooking process will continue on its own.
  5. While the quinoa is doing it’s thing,cook the yellow squash (i did mine in the microwave).
  6. Heat the oil in a frypan before adding the garlic, red onion, spring onion.
  7. After a few minutes, throw in the squash, mushrooms, chickpeas, quinoa, Worcestershire sauce and basil, stir through really well for a minute or two. Add salt and pepper as desired.
  8. Pop the capsicums on the baking tray with the lids as well.
  9. Carefully spoon the quinoa mixture into the capsicums until they’re full.
  10. Bake in the oven for 20-30 minutes. The capsicums should become soft but still remain their structural integrity.
  11. Meanwhile, throw the Tofu and Cashew Cream ingredients into a food processor and blend until smooth.
  12. Heat gently in the microwave until warm.
  13. Remove Capsicums from the oven and serve with Tofu and Cashew Cream.


  • I made these last night and they were fantastic! I served them with roasted home grown beetroots, and the cashew sauce was perfect wither as well. thanks for your delicious recipes!

    • Chelsey

      Thanks Adrienne, I’m stoked you enjoyed them!

  • Sheena

    such a great recipe for the start of my vegan lifestyle change 🙂