This Vegan stuffed Cornbread is the result of the combination of different types of super healthy and tasty veggies that you can make easily in your home! You have to give it a try!
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Prepare cornbread by cutting the top off. Carefully remove the inside dough to create a cave-like cavity. Reserve bread crumbs for the filling. Set aside.
On a wok or pan sauté the onion with olive oil until tender.
Combine leek and stir.
Add carrot and peas and let sauté for 1 minute until softens.
Add mushrooms, tomatoes and tomato paste, stir until all combined. Cover the vegetables with hot water, let cook for 5 to 7 minutes.
After that time combine cabbage, zucchini and spices. Add more water if needed.
Once the vegetable mixture is done cooking, combine 2/4 cup of bread crumbs and stir until thicken.
Finally add chopped coriander.
Carefully stuff bread with the filling, make sure it is compact.
Add the top piece of the bread and bake in the oven for 10 minutes at 180ºC until the bread is crispy on the outside.
Remove from the oven, slice and serve with fresh salad. Enjoy!
By VeggieSouls
