Sugar free eating…for vegans (five fresh recipes)

I’m not vegan. Nor vegetarian. But I eat a heavily plant-based diet. AND I get a lot of requests from vegos/vegans for non-dairy, non-meat, non-egg sugar-free eating. So it was that I noticed Maria at Scandi foodie had done a 21 day sugar free vegan challenge after doing my I Quit Sugar program a few months back so I invited her to share her 5 favourite recipes from the challenge. Go to her site for more ideas and recipes…so clever and pretty!

stuffed capsicums 4 Sugar free eating...for vegans (five fresh recipes)
amaranth and quinoa stuffed capsicums

Maria says:

At the start of the New Year, I set myself a little challenge. What if I go vegan for 21 days?

My goal with this challenge is simply to inspire and raise awareness. I encourage you to give vegan cooking a go, even if it means just adding one or two extra vegan meals in your weekly menu. Here are some of my favourite recipes from the challenge to get you started….

amaranth and quinoa stuffed capsicums

This recipe is one of my favourites and a perfect dish to impress vegans and non-vegans alike!

  • 4 red capsicums (bell peppers) *
  • 1/2 cup black quinoa, rinsed
  • 1/2 cup amaranth
  • 1 1/2 cups water
  • 1 cup edamame, thawed
  • 1 carrot, grated
  • 2 shallots/green onions, finely chopped
  • 2 tbl sesame seeds, lightly toasted
  • 2 tbl brown rice vinegar
  • pinch of sea salt
  • freshly ground black pepper

*I used 3 capsicums, but the filling makes enough for 4 medium sized ones. Any leftovers can be served as a salad the next day.

Place the quinoa and amaranth in a saucepan and cover with one and a half cups of water. Bring to boil and let simmer for about 12 minutes. Turn off the heat, cover and let sit for 5 more minutes. Fluff with a fork.

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