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Vegan Stuffed Tacky Bellpeppers
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Photograph and Recipe by elavegan
Elements

4 bell peppers

2 cups cooked rice of alternative

1 cup textured soy protein or chickpeas

half cup gentle coconut milk

half cup chopped bell peppers (any shade you want)

4 tbsp crushed tomatoes

1 medium-sized onion, chopped

2 cloves garlic, minced

2 tbsp Braggs aminos

1 tbsp oil (e.g. sesame oil or coconut oil)

1 tbsp peanut butter

half tbsp curry powder

1/4 tsp smoked paprika

salt and pepper to style

vegan cheese sauce (or your favourite vegan cheese) to style

chopped chives to style

Directions

Cook dinner your favourite rice in response to packaging directions. You will want 2 cups of cooked rice for this recipe

Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of scorching water (or vegetable broth) and put aside for 5-10 minutes (skip this step if you will use chickpeas). The TVP will start to fluff and take up all of the liquid

With a knife, rigorously take away the “lids” of the Four bell peppers and likewise discard all of the seeds

Warmth oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium warmth

Add the chopped half cup bell peppers, crushed tomatoes, Braggs, peanut butter, spices (curry, smoked paprika), salt/pepper to style and coconut milk to the skillet and let simmer for about 5 minutes on low-medium warmth. Stir often

Now add the cooked rice and test if the combination wants extra salt/pepper/spices

Fill the Four peppers with the rice/veggie combination, add your favourite vegan cheese to style or make my simple vegan cheese sauce, and prepare dinner within the oven at 190 levels C (about 375 levels F) for about 30-45 minutes. You’ll in all probability have some leftovers of the rice/veggie combination

Get pleasure from your stuffed vegan peppers!

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4 Comments

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