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Vegetarian Research


My dad gave me a few pepper plants at the start of the growing season a few months ago. We always grow a selection of hot ones and some regular sweet bells too. None of my pepper plants are doing great this year, but I noticed that my bell pepper plant had a bunch of perfect-looking, weirdly miniature red peppers hanging amongst the leaves. It was odd to me that they were so small! I figured I messed something up in terms of location or watering.

But nope! They were mini bell peppers this whole time. Silly me :). They are so sweet, delicious, and undeniably cute. Perfect for stuffing and snacking on.

When I have my life together enough, I love to do component cooking and produce prep so that my meals come together a little bit smoother. One of my favourite things to add to my prep list is a walnut and lentil-based crumble. You can store it in a sealed container in your fridge for up to 5 days, and it effortlessly fits into dinners like tacos, hearty bolognese-like tomato sauces, burrito bowls, and (you bet) stuffed vegetables of all kinds. This savoury crumble is a total weeknight dinner saviour with lots of protein and flavour.

Here, we grill the pepper halves for a little smoky char, fill them with that spiced crumble, top them with a rustic olive and parsley salsa, and finish them all off with a vegan, cashew-based “parm.” You get all these mingling flavours of warm spice, citrus, sweetness, peppery parsley, and the salty olives. I guarantee that no one will miss the meat 🙂


SERVES: Makes 20-22 stuffed pepper halves, about 6 servings as a main
NOTES: If you don’t have a grill or grill pan, you can simply toss the pepper halves in oil, salt, and pepper, spread them out on a baking sheet, and roast in a 400 degree oven for about 20 minutes, or until slightly softened.
-I get asked about my food processor a lot! I have the Cuisinart Custom 14-Cup model and I love it. Best food processor I’ve ever used. Linking to it here (affiliate).

⅓ cup French lentils, rinsed
¼ cup pitted olives (green or black)
¼ cup flat leaf parsley, packed
½ teaspoon lemon zest
1 cup walnut halves
1 clove garlic, peeled
1 ½ tablespoons olive oil, plus extra
2 teaspoons lemon juice
1 ½ teaspoons smoked paprika
1 ½ teaspoons chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon ground coriander
sea salt & ground black pepper, to taste
10-11 mini sweet bell peppers
vegan “parmesan”, for serving (optional)

Place the lentils in a small saucepan and cover them by about 2 inches with water. Place the saucepan over medium-high heat with the lid on. Bring the lentils to a boil and then simmer until tender, about 20 minutes. Drain lentils and set aside.

On your cutting board, chop the olives, parsley, and lemon zest all together, forming a sort of rustic salsa relish. Once the olives are nicely chopped, set the mixture aside in a bowl.

In a food processor fitted with the “S” blade, combine the cooked lentils, walnuts, garlic, olive oil, lemon juice, smoked paprika, chili powder, oregano, cumin, coriander, and lots of salt and pepper. Pulse until you have a coarsely ground mixture that holds together when pinched. It should be slightly paste-y with little chunks of walnut and lentils. Give the crumble a taste and adjust the seasoning if necessary.

Heat a medium (preferably nonstick) skillet over medium heat. Scrape all of the walnut and lentil crumble into the pan. Break it up with a spatula. Cook the crumble, stirring constantly, until it’s slightly drier and a bit deeper in colour, about 4-5 minutes. Remove the walnut and lentil crumble from the heat and set aside.

Cut the mini sweet bell peppers in half lengthwise. Remove the ribs and seeds and place them on a baking sheet. Drizzle the peppers with olive oil and season with salt and pepper. Toss to evenly coat the peppers.

Preheat the grill to medium-high. Once heated, place the mini peppers–cut side down–onto the grill. Cook until light char marks form on the underside, about 4 minutes. Flip the peppers over and cook for another 4 minutes or so. The peppers should be slightly softened, but still holding their shape. Remove the grilled peppers and place them back on the baking sheet.

Arrange the grilled peppers–facing up–on your serving tray. Stuff each grilled pepper half with 2 tablespoons of the spiced walnut and lentil crumble. Top each stuffed pepper with a bit of the olive and parsley mixture. Finish the peppers with a sprinkle of vegan parmesan, if using. Serve warm or at room temperature.

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Vegetarian Research

Teriyaki Stir Fry with Broccoli and Chickpeas

This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and you might be surprised at how much your child will love it!  It’s great for a vegan family dinner!

A big bowl of Teriyaki Stir Fry in a bowl over rice

 Does your child like broccoli?  I feel like broccoli is the quintessential vegetable that you think of when you think of something kids don’t like.  But, thankfully I have found quite the opposite!  I asked my three year old what kind of recipe I should make for the blog and he said, “Something with broccoli and chickpeas.” so I came up with this Teriyaki Stir Fry and he at so much!  He even asked for more broccoli 🙂

I make teriyaki stir frys a lot because they’re so easy to make and great for when you have a bunch of vegetables that need to be used up.  I always have the ingredients on hand for my go-to stir fry sauce and the kids love it.

Teriyaki Stir Fry Recipe Ingredients

  • Broccoli – You can use fresh or frozen.  I usually have fresh broccoli on hand but if you don’t, frozen is great too.
  • Chickpeas – I just used one can of pre-cooked chickpeas.  You could also use another bean you like, tofu or tempeh.  I like to use canned beans because they help make this recipe super quick to make.
  • Teriyaki Sauce – To make this recipe even easier you could always use a good quality store-bought teriyaki sauce but it’s also so easy to make at home!  My teriyaki sauce recipe just has a few ingredients, including: toasted sesame oil, tamari, maple syrup, water, ginger, garlic and cornstarch.

Showing how to make teriyaki stir fry with broccoli and chickpeas

How To Make Teriyaki Stir Fry

This recipe is so easy to make!  There are just a few simple steps:

  1. Start by sautéing the broccoli in a little bit of oil with some salt.  You then add in a little bit of water to help the broccoli steam.
  2. To make the teriyaki sauce al you do is add all the sauce ingredients to a jar and mix until completely combined.
  3. Then, add the sauce mixture and the chickpeas to the broccoli and cook until sauce thickens and will coat the back of a spoon.
  4. Serve broccoli and chickpea mixture over rice, or your favorite grain and enjoy!

Close up view of teriyaki stir fry over rice

Why Kids Will Love This Teriyaki Stir Fry

I obviously can’t say 100% that your children will like this meal, but if you’re trying to get them to eat more veggies, this stir fry is a good way to do that! 

  • The broccoli is cooked until it’s soft so it’s easy for little teeth to eat, unlike        raw broccoli.
  • The teriyaki sauce is sweet and flavorful, which I’m pretty sure is my son’s favorite thing about it 🙂
  • I serve it over rice, which is usually a favorite of all kids!  You could also serve it over cauliflower rice, my son can’t even tell the difference.
  • My son loves chickpeas so he gets excited about eating anything with chickpeas in it!

This Teriyaki Stir Fry with Broccoli and Chickpeas is so versatile.  You can add in any veggies you have that your children enjoy.  If you child doesn’t like chickpeas, you could easily substitute tofu or chicken.  I also love to use this recipe as a meal prep lunch for my husband and I.  I hope you and your family enjoys this!

Close up view of vegetable stir fry

Looking For More Easy Kid Friendly Recipes?

The Best Vegan Orange Chicken

Tofu Broccoli Pasta

Crispy Tofu Nuggets

Easy Sesame Noodles

Garlic Cheese Bread



Teriyaki Stir Fry with Broccoli and Chickpeas

  • Author:
    She Likes Food

  • Prep Time:
    20 mins

  • Cook Time:
    20 mins

  • Total Time:
    40 minutes

  • Yield:

  • Diet:


This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and always a hit with my kids!


2 teaspoons olive oil
6 cups broccoli florets
1/4 teaspoon salt
1/3 cup water
1 (15 oz) can chickpeas, drained and rinsed
White rice or cauliflower rice for serving with, optional
Teriyaki Sauce:
1/3 cup water
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1/4 cup toasted sesame oil
1 clove garlic, finely grated
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons arrowroot starch
1 teaspoon toasted sesame seeds


  • Heat a large skillet over medium heat and add olive oil, broccoli and salt. Cook for a minute and then pour in water, cover and let steam until water has cooked off and broccoli is tender, about 7 minutes.
  • Make the teriyaki sauce while the broccoli is cooking. Add all sauce ingredients to a jar and mix until combined.
  • Add the chickpeas in with the broccoli and pour the sauce over. Cook until sauce has thickened, 5-7 minutes. Serve stir fry over rice and enjoy.

  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Teriyaki Stir Fry

The post Teriyaki Stir Fry with Broccoli and Chickpeas appeared first on She Likes Food.

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