What type of persimmons are best for this recipe?

Fuyu persimmons are specified for this recipe because their firm, non-astringent flesh holds its shape well after roasting, making them ideal for stuffing.

Can I prepare the lentil filling in advance?

Yes, you can cook the lentil filling ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before stuffing the freshly roasted persimmons.

What can I use if I don't have coconut water?

Coconut water is optional in this recipe. You can simply omit it or add a splash of vegetable broth or water to help the persimmon pulp and spinach soften if needed.

How should I store any leftover stuffed persimmons?

Store any leftover stuffed persimmons in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave before serving.

Is there a substitute for peperoncini peppers?

If you don't have peperoncini peppers, you can use a small amount of finely chopped pickled jalapenos or a pinch of extra red pepper flakes for a similar tangy and spicy kick, adjusting to your taste.

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Savory Stuffed Persimmons With Lentils
[Vegan, Grain-Free]

RD By: Rini Desai

Author Bio

Plant-based recipes that are perfect for busy lifestyles. For me, food is about reaching the soul.... Read More

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Vegan Grain-Free Savory Stuffed Persimmons With Lentils

Vegan Grain-Free Savory Stuffed Persimmon With Lentils

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Savory Stuffed Persimmons With Lentils [Vegan, Grain-Free]

355

Dairy Free

This savory stuffed persimmon recipe is the perfect side dish or quick lunch recipe. The persimmons are stuffed with lentils and cranberries. Roasted persimmons have a delicate and smoky flavor that wonderfully contradicts their natural sweetness. Their slight sweetness makes them the perfect companion to lentils and ginger.

Ingredients You Need for Savory Stuffed Persimmons With Lentils [Vegan, Grain-Free]

5 Fuyu persimmons
1 tablespoon extra virgin olive oil or coconut oil
1 tablespoon ginger, shredded
1 tsp garlic, shredded
1/4 cup red onions, finely chopped
1/4 cup baby mushrooms, thinly sliced
1.5 cup lentils, cooked
1/4 cup baby spinach, chopped
1/4 cup coconut water, optional
2 tablespoon Peperoncini peppers, finely chopped
1 tablespoon nutritional yeast (optional)
1/4 cup walnuts, roughly chopped
2 tablespoons cranberries, dried
1/4 teaspoon salt (optional)
1 teaspoon red pepper flakes
2 teaspoons capers
1/2 teaspoon lime juice freshly squeezed
Cooking spray

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How to Prepare Savory Stuffed Persimmons With Lentils [Vegan, Grain-Free]

Preheat oven to 400° F.
Cut the tops of the Persimmons and scoop out the inside using a melon baller. Save the insides.
Take a baking dish and oil it using cooking spray. Spray the persimmon inside and outside and place them in the oven.
Roast them for 7 minutes and then remove the baking dish. Set them aside to cool.
Heat a medium pan on medium for 30 seconds before adding the oil.
Add the onions and cook for 30 seconds.
Add the garlic and ginger.
Add the mushrooms and cook for 7 minutes or until they soften.
Add the persimmon pulp and coconut water. Cook for 5 minutes on low heat.
Add the spinach and let them shrink to half their size.
Add all the remaining ingredients and mix well.
Fill up the roasted persimmons with the lentil mixture. You will have some mixture left over.
Transfer the persimmons into the oven again and roast for about 7-10 minutes.
Remove and let them cool to touch. Serve immediately.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.