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Vegan Stuffed Peppers with the Cashew Nuts Cream

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

For the peppers: 6 peppers (this time I used red peppers), 6 medium potatoes, half of onion, salt and pepper, olive oil

For the cream: 100 grams of cashew nuts, juice of half a lemon, salt

PREPARATION:

Soak cashews overnight. Grind them in a blender with lemon juice and a small pinch of salt until you get a smooth texture. If necessary, add a few tablespoons of water for the cream to be liquid enough.
Peel the potatoes, grate them and mix with onion. Add salt and set it aside to release the liquid.
In the meantime, scoop out the peppers and remove the seeds. Turn the oven to 200 degrees.
Squeeze the potatoes very hard with your hands to lose all the liquid. Stuff peppers with potatoes and place them on the baking sheet, drizzle with a olive oil and bake them.
After half an hour, make sure to check it they’re done. Depending on how strong the oven is, it may also take up to 45 minutes to be done.
Serve with cashew nuts cream that you have prepared or if you do not want it, skip the cream completely and instead use soy yogurt. Green salad will do fine too. Your vegan stuffed peppers are ready.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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