You’ve heard me write on a variety of subjects, but what do I cook? When I cook I don’t plan to cook meat and so I come up with lots of dishes I fine-tune, change and tweak many times in the vegetarian or vegan way. I’m all for Easy stuffed vegetables with the addition of nuts, beans or dairy. I hope you enjoy my “fine-tuning”! If you do make my recipes – broad as they are, make them a jumping off point to make some of your own. I do hope you will enjoy how to make these easy mains ideas for vegetarian and vegan stuffed dishes. At least that is what I call them.

Easy Stuffed vegetables

When I prepare meals I am very much into making it simple and streamlined. There are times when I don’t want to spend a long time in the kitchen. Easy after all does fit me. When everything goes to plan I can get some stuffed vegetables up and made in about 10 to 15 minutes when adding up the time. On a good day when I don’t get interrupted and I have everything reasonably planned out, I wonder why we don’t use stuffed vegetables more as a meal option.

Jacket Potatoes with Filling

Here I have Jacket potatoes which I use a variety of fillings. I tend to use larger potatoes – so these can take a little while longer to cook. I add about 1 teaspoon of salt – but do it to your taste. Potato absorbs salt really well – so that’s something to take note of so you don’t over-do it!

I always have either raw red onion or cooked brown onion as a filling. I have in the 2nd photo added mushrooms with the brown onion and a little olive oil. I’ve done a Vegetarian filling here – with Avocado, Celery, Tomato, Parsley and Cheddar cheese. I add the Mushroom/Onion mix underneath and the other colorful ingredients on top. So the following is a guide:

Serves 4

4 very large potatoes with skins

1 teaspoon salt – Boil together – may take 35 to 40 mins depending on size

1 large brown onion

3 x Flat mushrooms – Chop both in dice and saute in 1.5 Tablespoon olive oil

May scoop out some of the potatoes to use the next day in Potato Cakes

FILL; cooked potatoes with sauteed onion/mushroom mix.

DICE: 1 to 2 medium tomatoes, 1x stalk celery, 1x avocado

GRATE: 1/2 cup Cheddar cheese to taste.

CHOP: 1/2 cup fresh parsley

Once diced – arrange over mushroom/onion mix on potato with Diced items, Grated cheese 

OPTIONS:- A vegan option I use is Grated activated almonds or previously soaked and dried cashews which I mix with the onion or mushroom and onion mix. You can also pop Tofu into the onion mix instead of the nuts. You can grate sweet potato or zucchini into your onion mix. I often will add some garlic just before the onion mix has finished sauteeing  

Walnuts in this simple recipe combination can be used to also easily stuff other vegetables.


4 Med-Lge Tomatoes Halved

1/3 Cup chopped parsley

CRUSH: 1 – 2 cloves of garlic

1/3 Cup ground raw walnuts

A good dash of tasty nutritious salt & pepper if that’s your “thing”

3 to 4 teaspoons of Olive oil

Cut tomatoes in half and scoop out about one third to use in any Pasta recipe. Put tomatoes open side up on a baking tray. Mix garlic, parsley and ground walnuts and sprinkle on salt. Mix in a third of the olive oil while leaving the remaining to drizzle over the top.

Bake 360 to 370 degrees F. Just watch that they don’t burn. (I’ve done that once!)




Stuffing mushrooms is super quick and very tasty. Both Feta and the stock cube I use are to your taste. We all have variants where that is concerned so take it slow and do the “taste test”. 


Stuffed Mushrooms – easily make a main meal

served with salad or vegetables

Stuffed tomatoes ready for the oven



STUFFED MUSHROOMS (Not technically a vegetable – but favoured by many)

4 Medium Mushrooms

DICE: 1x Brown onion in 1 Dessertspoon Olive oil

3/4 of a vegetarian stock cube (vegetable flavor)

1/4 to 1/3 cup dry breadcrumbs or substitute

1 – 1 1/2  Dessertspoons of Feta Cheese

DICE: Cut off stems of mushroom and dice. Add to onion/Olive oil mix in the pan before the mix has finished cooking. Dissolve stock cube and add in mashed Feta Cheese.

MIX: Finally add breadcrumbs little by little so you have a nice thick consistency. If you are not into using breadcrumbs – consider a range of alternatives – such as ground almonds, cashews or even some Tofu.

If you have other ideas – let me know how you go. I have had fillings for Sweet Potato, Bell peppers, and Zucchini. Experiment!


Deborah Hunter Kells

I have a wide range of interests and the top of my list is people and relationships. I appreciate our big wide world and nature which tries so hard to deal with what we do to it. As noted you will find a variety of topics covered (see Home page) My appreciation goes to my team and others whom I collaborate with to make this blog successful and resourceful. Thanks especially to my team: Sarah, Tina, and Billah (See footer for more of their details)