Látky
4 bell peppers
2 cups cooked rice of selection
1 cup textured soy protein or chickpeas
half of cup mild coconut milk
half of cup chopped bell peppers (any colour 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 of 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
Pokyny
Prepare dinner your favourite rice in keeping with 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 sizzling water (or vegetable broth) and put aside for 5-10 minutes (skip this step if you’re going to use chickpeas). The TVP will start to fluff and take in 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 of 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 sometimes
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 straightforward vegan cheese sauce, and cook 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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