Vegan, Gluten free, Spanish style stuffed marrow…

This dish provides a high level of nutrients in a low-calorie vegetable. It is a significant source of Vitamin A, Vitamin C, Vitamin B12, dietary fibre, calcium and is high in iron an excellent alternative to animal products.

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Serves 2

1x large marrow

1x courgette

2x peppers

150g of mushrooms

2x medium onions

4x garlic cloves crushed

3x medium tomatoes

2x sticks of celery

1x table spoon of smoked paprika

250g of cooked rice basmati or brown

15x green olives

2x tablespoons Nutritional yeast


Cook the rice as per packet instruction.

Dice the onions, peppers, courgette, celery, mushrooms and tomatoes.

Cut the marrow in half and scoop out the seeds and some of the flesh.

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Fry the onions in a dash of oil until golden brown, add the celery, peppers and courgette to the pan and fry for 5-10 minutes until soft, add the tomatoes, mushrooms, crushed garlic and smoked paprika and cook for a further 5 minutes until everything is soft.

Place the marrow in a baking tray and in a bowl, combine the rice and veg mix, season with salt and pepper and spoon in to the marrow.

Add a couple of teaspoons of water to the tray and cover with foil,

Bake in the oven at 180 degrees for 50 minutes, remove the foil add the chopped olives and nutritional yeast and place back in the oven for a future 10 minutes.


By changing our own consciousness, we change the consciousness of the collective. By changing ourselves we can change the world.


Love Kayleigh


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