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Vegan Stuffed Peppers













20 grams alcoholic beverage, wine; 50 grams carrots; 50 grams celeriac; 2 cloves garlic; 1 cup lentils, mature seeds, cooked, boiled, without salt; 20 grams miso; 2 tbsp olive oil, salad or cooking; 50 grams onions, spring or scallions (includes tops and bulb); 6 peppers, hungarian; 30 gams brown rice, long-grain; 200 grams tomato and vegetable juice, low sodium; 5 grams tomato products, canned, paste, with salt added


Stuffing: sweat grated carrot, celeriac, finely chopped onions in a non stick pan with olive oil. Blitz cooked orange lentils with hand blender until part is still grainy textured, mix in bowl with carrot, celeriac, onion, brown rice (raw), miso, tomato paste. Blended lentils should hold all the ingredients together.
Filling: carefully remove only the stem part of the pepper using a sharp pointy knife, remove the seeds from the inside, with finger, rinse with water. Stuff the peppers and really compact the stuffing inside. Some stuffing should be left on the side for later.
Sear the stuffed peppers on all sides with olive oil in a deep pan, covered. Deglaze with white wine, add crushed garlic, tomato juice. Simmer. Cook remaining stuffing (4 tbsp approx) with 500 ml water in a separate pot on high heat, blend until smooth, add to pot with peppers, simmer 30 minutes. Serve with vegan potato mash.

Check nutrition facts fot this recipe.

Prepared by Vanja Lazić and posted with his kind permission.

Photo: Vanja Lazić

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