Nutty Stuffed Veggies

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Non-stick cooking spray, nondairy butter, or oil, to coat baking dish

2 medium eggplants or 8 large tomatoes or 4 large bell peppers

16 ounces (454 g) extra firm tofu, drained and patted dry

1 medium Granny Smith or other green apple, quartered, cored, and peeled

2 cloves garlic, grated

1/4 cup (40 g) chopped shallot

1/4 cup fresh parsley

1 1/2 cups (246 g) cooked wild rice

14 ounces (400 ml) coconut milk

14.5 ounces (411 g) diced tomatoes, drained

1/4 cup (64 g) creamy or crunchy natural peanut butter

2 teaspoons agave nectar

1 tablespoon (6 g) curry powder

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper, to taste

1 teaspoon fine sea salt, to taste

1/2 teaspoon black pepper, to taste

2 teaspoons dried basil

1 tablespoon (15 ml) extra-virgin olive oil

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