Vegan Savory Vegetable Filling
Elevate your meals with this Vegan Savory Vegetable Filling—an irresistible medley of wholesome, colorful ingredients and bold flavors. Packed with nutrient-rich quinoa, sautéed mushrooms, tender zucchini, and vibrant bell peppers, this filling is seasoned with aromatic thyme, oregano, and a touch of soy sauce for a savory kick. Perfect as a stuffing for baked vegetables, a hearty wrap filling, or a standalone side dish, this recipe adapts easily to your culinary needs. Ready in under 45 minutes, it’s a healthy, plant-based option that doesn’t compromise on taste. Whether meal prepping or impressing at a dinner party, this versatile vegetable filling is sure to satisfy every craving!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 2 diced celery stalks
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 cup, diced mushrooms
- 2 cups cooked quinoa
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced carrot, celery, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the diced mushrooms and continue cooking for another 5 minutes, until mushrooms release their moisture and begin to brown.
Stir in the cooked quinoa, tomato paste, and soy sauce, mixing well to combine all ingredients.
Season the mixture with dried thyme, dried oregano, ground black pepper, and salt. Stir well to ensure even distribution of spices.
Continue cooking for an additional 3-5 minutes, allowing the flavors to meld together.
Remove from heat and stir in the chopped fresh parsley.
Adjust seasoning if necessary, and serve as desired or use as a filling for vegetables or baked potatoes.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
