Chickpea And Cauliflower Vegan Stuffed Peppers

Chickpea And Cauliflower Vegan Stuffed Peppers Recipe

By Earth of Maria

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 40 mins

Ingredients

▢ 1 cup rice

▢ 1 tbsp olive oil

▢ 1/2 cup celery

▢ 1 cup zucchini

▢ 1 large red onion, diced

▢ 4 cups cauliflower, florets

▢ 1/2 can chopped tomatoes

▢ 1 tsp cumin

▢ 1 tsp paprika

▢ 1 tsp garlic powder

▢ 2 tbsp tomato paste

▢ 1 can chickpeas, drained and rinsed

▢ 1 tbsp dried oregano

▢ 2 tbsp soy sauce

▢ 1 tbsp garlic paste

▢ 10 large bell peppers

▢ 1 can coconut milk

▢ 1/2 cup vegan cheese, grated

▢ 2 tbsp cornstarch

▢ 1/2 tsp salt

▢ 1/2 tsp turmeric

Instructions

1Cook the rice according to packaging instructions. This usually takes around 10-12 minutes. Drain and rinse when done.

2Meanwhile, heat the olive oil in a large pan over a medium-high heat and add the celery, zucchini, red onion and cauliflower. Cook for 2-3 minutes, until the vegetables start to soften.

3Add the chopped tomatoes, cumin, paprika, garlic powder, tomato paste, chickpeas, dried oregano, soy sauce and garlic paste. Cook for another 7-8 minutes, stirring frequently.

4Use this time to prepare the peppers by cutting off the tops and removing the seeds and preheat the oven to 180 degrees C (350 F). Also, line a baking tray with parchment paper.

5Add the cooked rice to the filling and stir together well. Divide it evenly between the peppers and bake in the preheated oven for 35-40 minutes, until the peppers are soft and the filling is golden.

6When the peppers are almost done, make the vegan cheese sauce. In order to do this, add the coconut milk, vegan cheese, cornstarch, salt and turmeric to a saucepan over a medium heat and stir continuously for around 3 minutes, until the sauce thickens.

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