Meatless Monday:Stuffed Marrow-two recipes

We have such wonderful neighbours. One of my neighbours gave me some marrows recently. Did you know that if you leave courgettes to grow for long enough they become marrows? This week I am making stuffed marrows in two ways, one with a bolognese sauce and one with a bean chilli.   
The stuffed marrow in the first recipe is filled with a bolognese sauce topped with breadcrumbs made 'cheesy' by the addition of nutritional yeast. In the second recipe the marrow is stuffed with a bean chilli which you can make as hot or as mid as you wish.

Stuffed marrow with bolognese sauce


Serves 2-3
You will need

2 small marrow, each cut in half or 1 large marrow cut in half lengthwise then each half cut in two.  
120g dried soya mince
1 tbsp rapeseed oil or organic olive oil
1 onion, peeled and chopped
2 cloves garlic
1 tsp pink salt
4-6 tbsp tomato puree
80g breadcrumbs (I used crumbs made from left over burger buns from 'Meatless Monday-Lentil burgers with walnut burger buns'-
1-2 tbsp nutritional yeast


Scoop the seeds and pith from the inside of the marrows and place in a saucepan. Cover with water and bring to the boil. Boil for 5-7 minutes, pour the water off and place the marrow on a baking tray.  
To make the bolognese sauce place the dried soya mince in a bowl and cover with boiling water. Leave for 10 minutes. Meanwhile heat the oil and fry the onion for 2 minutes. Add the garlic and fry for a further minute. Add the salt, tomato puree, a little water and the soya mince. Cook for 5-10 minutes over a low heat adding more water if needed. Stuff the marrow with the mixture. Mix the breadcrumbs with the nutritional yeast and sprinkle over the bolognese sauce. Place in a pre-heated oven at 200 degrees for 10-15 minutes and serve.



Stuffed Marrow with bean chilli


Serves 2 
You will need

1 tbsp rapeseed oil or organic olive oil
1 onion, peeled and chopped
2 cloves garlic
6 tbsp tomato puree
1/2 tsp chilli flakes or to taste
100g organic brown rice
6 tbsp frozen sweetcorn
1 tsp pink salt
250 ml water
1 can organic red kidney beans
2 tbsp nutriflakes (optional)

Heat the oil and fry the onion for 2 minutes. Add the garlic and continue to cook for a further minute.  
Add the tomato puree, salt, water, chilli flakes, sweetcorn and rice to the pan. Bring to the boil and then reduce heat to simmer. Simmer for 20 minutes, stirring frequently, until all the water is absorbed and the rice is tender. Add more water if you need to in order to prevent the rice from catching.  
Stir in the red kidney beans and stuff the marrow with the bean chilli mixture. Place in a pre-heated oven at 200 degrees for 10-15 minutes. Top with nutriflakes if using.
Serve. 

Enjoy!
Janet x


Recipe Copyright © 2015 40plusandalliswell

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