Ingredients:

1 1/2 cups brown organic rice
 
6 large organic green bell peppers
 
3 tablespoons soy sauce – whip organic recommended, nice and thick
 
3 tablespoons cooking sherry
 
1 teaspoon vegetarian Worcestershire sauce
 
1 1/2 cups firm tofu – if you want a different texture go extra firm 
 
1/2 cup sweetened dried cranberries – seasoned bitter preferrably
 
1/4 cup chopped pecans
 
1/2 cup grated Parmesan cheese
 
salt and pepper to taste
 
2 cups organic tomato sauce or squeeze your own and mix 
 
2 tablespoons brown sugar

INSTRUCTIONS:

Directions 

1. Preheat oven to 350 degrees F. In saucepan bring 3 cups of water up to a boil and stir in the brown rice. Let it simmer for 35-40 minutes. Got to hate those different pots and pans, timing always varies.
2. Gut out green peppers and put in 1/4 inch of water, microwave for 5 minutes.
3. In a frying pan mix soy sauce, wine and Worcestershire sauce to a simmer. Add the tofuc until the tofuc absorbs all the lquid mix. Once the rice has cooled add it to the tofu along with the cranberries, nuts, cheese, salt and pepper. Once this is all mixed treat it like cement and pack those green peppers good. Once packed stick them in the oven for 25 to 30 minutes or until they are light brown on top.
4. During their cooking in the oven, combine your tomato sauce that you either made or bought and the brown sugar and heat until hot, but not boiling. This is the sauce that you will put over the green peppers when serving. Yummy! 

Cabbage is easily up to 10 times more nutritous than standard lettuce.Cabbage can treat constipation, ulcers, standard headache, assist in weight management, skin disorders, eczema, arthritis, heart diseases, ageing, and many other diseases. Why? Because its slammed with Vitamin C and other antioxidants that help regulate the body.

Cabbage is not always looked up as the tastey dish supplement, but because I am always looking to take advantage of the health properties of natural foods I thought to myself “Why not use this for a vegan stuffed dish?”  (By the way, check out our vegan vs porked stuffed peppers review here) So, I did my homework for all of you and found what I personally think is the tastiest vegan stuffed cabbage roll dish. It includes oats that gives it a wonderful texture and will impress you and your guests, under the assumption you are hosting a dinner.

I hope you enjoy this dish and let me know how it turns out!

 Check out the recipe here: http://veganmiam.com/guest-blogger/guest-blogger-vegan-yack-attack/

Ingredients

1 tablespoon cold pressed olive oil
2 seasoned vegan sausage links chopped – definitely delicious and textured
25 button mushrooms
1/2 yellow chopped onion
1 tablespoon butter – vegan
Pink Salt and ground peppers
2 tablespoons bread crumbs
1 cup sour cream – vegan
spinach freshly parsed

Directions

1. Preheat oven to 375°F. In a sauté pan heat the cold pressed olive oil, add chopped sausage. Cook until the sausage shows a light brown color – usually 4 to 5 minutes
2. Clean the mushrooms and add chopped mushroom stems, yellow onion, and vegan butter to pan. Add the pink salt and peppers for seasoning, pink salt is the healthiest type of salt that is natural and good for flavoring.
3. Cook for 2-3 minutes before adding bread crumbs to the pan; cook for additional minute until crumbs are integral to the plate. Take out the sausage mix and let it cool.
4. In bowl, combine the sour cream with the spinach. Add the sausage mix to the bowl and mix well.
5. Take this bowl mix and add to the mushroom caps using a tablespoon, usually 1 – 2 tablespoons will fit on each cap.
6. Place the mushroom caps on a non stick or sprayed pan and put in oven for 10-15 minutes.
7. Take them out of the oven, let cool to a warm to hot temperature, enjoy!

This recipe is a modified version of a great resource at http://www.fitsugar.com/Vegan-Stuffed-Mushroom-Recipe-26190136

Change your life, get educated about how you live and what you eat! Get the ultimate food guide for grocery, cooking, and eating!

The Ultimate Vegan Stuffed Peppers recipe:

Ingredients

4 large bell peppers, any color
1 c. rice, (white, brown or wild will all work; I prefer short grain for this recipe)
3 c. vegetable broth or stock
½ c. pine nuts, toasted
2 tbsp butter or olive oil
5 cloves garlic, smashed and minced
1 small yellow or red onion, finely chopped
1 c. mushrooms, chopped
2 c. spinach, roughly chopped
1 can any type of beans (optional)
1 ½ c. shredded vegan cheese

Cook the rice in the vegetable stock, according to the instructions on the package. Meanwhile, toast the pine nuts in a small skillet over medium to low heat, being careful not to burn. Set pine nuts aside. Cut the tops off the bell peppers, remove and discard the seeds and innards. When the rice is almost done, preheat the oven to 375 and begin preparing the filling.

In a large saucepan heat the butter or olive oil, then add the garlic and onion and sauté gently for several minutes. Add the spinach and mushrooms and cook a few minutes more, just long enough to wilt the spinach. Stir in the now finished rice, toasted pine nuts and optional beans (for more bulk and added protein) and remove

Vegan Stuffed Peppers Ingredients

Assemble the peppers by adding one to two tablespoons of the shredded cheese into the bottom of the pepper, then partially filling with the rice mixture, then layering more rice on top. Repeat until full and slightly overflowing with the rice. Once you’ve filled all four peppers, place into a shallow dish and bake, covered, for about thirty-five minutes. Uncover, sprinkle the tops of the peppers with a bit more cheese, and cook for five minutes more. Remove, allow time to cool, and enjoy! from heat.

This is a very simple and tasty vegan stuffed peppers recipe, which represents just one of the many possible combinations of ingredients you can use. This recipe will take about an hour altogether, though less time if you use white or another kind of fast-cooking rice, and more if you use brown or wild rice which takes about forty-five minutes to cook. Either way, the outcome is delicious and makes for a great meal or side dish.

Vegan stuffed peppers  may not be the first thing to pop into your head when it’s getting close to dinner time and your stomach is rumbling, but let me assure you that it is a complex, savory dish that makes for a great and quick dinner or an interesting side dish for almost any type of entrée. If you want to jump to the vegan stuffed peppers recipe just click here, if you want to hear all the wonderful benefits and ideas behind stuffed peppers for vegans read on. Now, when I say “complex” I only mean the taste, because stuffed peppers are extremely easy to make and require very little cooking and prep time. They follow an easy 1,2,3,4 process. Besides being easy to make and tasting amazing, one of the best things about them is that there is an almost endless number of possible ingredient combinations you can use to make the filling, as long as you stick to a few basic principles. 

The main idea behind a stuffed pepper is that you take off the top of the pepper, remove the seeds and other stuff that are inside, and refill it with a gooey filling that generally is a mixture of rice and beans, plus anything else you want to add for color, texture or flavor. This done, you can either replace the top or discard it, and then the entire affair is then baked anywhere from thirty minutes to one hour, after which it is typically consumed with much enthusiasm and delight. Vegan stuffed peppers are usually a variation on a vegetarian recipe, which is easy to do because the only real non-vegan ingredient that’s commonly used is cheese. This can easily be replaced with a vegan cheese substitute or omitted altogether. Check out our vegan stuffed peppers recipe on how to make it just right.

Another great thing about vegan stuffed peppers is the rice and bean combo that serves as the main focus of the dish. Rice and beans are both incomplete proteins, but together they have all the essential amino acids needed to form a complete protein. This is especially important for vegans who need all the non-meat protein sources they can get in their diet. Many recipes also substitute protein-rich quinoa for the rice, or use a combination of the two, and some include tofu in the mix for added nutrition.

Besides the rice and beans, you have a lot of wiggle room with the other ingredients. It’s common to include chopped vegetables like corn, spinach and carrots, and canned tomatoes are cheap and easy way to add flavor and a little body to the filling. Most recipes also call for a liquid of some sort, such as tomato sauce, honey, or even plain water, to loosen the filling up a bit and add enough moisture to prevent it from drying out while cooking. The combination of ingredients that you use can lend a distinct regional character to the flavor of the finished product, with many variations producing Mexican, Southwestern,Mediterraneanand other outcomes.

All in all, vegan stuffed peppers are an excellent way of combining the major necessary nutrients needed for maintaining good health on a vegan diet into a unique and exciting combination that doesn’t require hours of slaving in the kitchen.

Texture Differences Between Vegan and Non-Vegan Stuffed Peppers

None! That is right, you read it here, none. So many people are turned off by the vegan diet because of the texture of the food and how it feels in the mouth. That is why we keep putting an accent on beens and rice and cooking it appropiately. If it is cooked correctly the texture is identical, if not even better. I have been experimenting with different types of rice as well, white, brown, jazmine hard, and other types. I have noticed that the more creative I have gotten, the more similiar I have been able to make the texture of the meal simulate non-vegan stuffed peppers. Proof of this is when I had guests over and they would not stop complementing the dish.

UPDATE: Several new vegan recipes have been added.

I have decided to add more variety dishes for vegans, don’t miss out the new additions to the site. This includes the vegan stuffed mushrooms, vegan stuffed cabbage rolls, and more. I figured we should have every option that non-vegan dieters have, so I will be adding more and more recipes as I run into them and have time to make. I hope you enjoy it!

If you are looking to make vegan stuffed peppers in crock pot, you will need these ingredients.

•1 teaspoon seasoning salt
•1/2 teaspoon black pepper – you decide strength
•32 ounces of vegan spaghetti sauce
•4 medium bell peppers – preferrably green
•1 lb. of black beans
•1/4 cup chopped onion – you decide the texture preference
•1 1/2 cups of cooked rice – white or  brown

Mix all of your seasonings well, including beans, onions, and your rice. Hollow out the peppers and stuff with the filling. Allow to slow cook for 5-7 hours on low setting, check the tenderness and textureat the 6 hour mark to be to your liking and enjoy.

 Most of the stuffed vegetables are loaded with fat and cholesterol together with beef and chicken. A regular stuffed pepper contain around 450 calories and 20 grams of fat where as in a quinoa stuffed pepper, the calorie content drops to 220 and fat content drops to 5 grams. Quinoa stuffed peppers are quite easy to prepare and tastes delicious when blended with other vegetables and fruits. One key procedure for cooking tasty quinoa stuffed pepper is the rinse. Each quinoa grain is coated with a protective substance known as Saponin. Saponin tastes bitter and if not washed properly, it can ruin the taste of stuffed pepper.

 Few easy steps to cook quinoa stuffed peppers follow below:

• Clean and cut half the peppers and remove the stuffs and seeds inside
• Rinse quinoa properly (Key Step)
• Fry quinoa together with diced vegetables and fruits.
• Stuff the peppers with quinoa and bake for 30 to 50 minutes.

 These are some basic guidelines for the preparation of quinoa stuffed peppers. Quinoa has a light fluffy texture, when cooked it can be a substitute for white rice. The taste of the quinoa stuffed peppers varies with the blend of the fruits and vegetables and it blends easily with fruits and vegetables and this is the reason people like it. It produces exquisite taste and flavor with each blend of fruits and vegetables. Quinoa stuffed pepper is a complete diet for vegans which provides all the proteins required by the body.

One of my favorite recipes of all time is stuffed peppers, which is a wonderfully versatile dish that provides endless opportunity for variety and experimentation. Delicious, easy to prepare and heartily satisfying, it is also a recipe that lends itself well to vegetarian or vegan variations. While typically the main component of the filling is a meat like chicken or cheese, the vegan alter

native features an appealing mixture of beans and rice (or any other dense carbohydrate, such a quinoa), a combination which is well known to provide
the complete proteins vital for a healthy diet.

The main difference between the vegetarian and vegan variations of this dish is that the former will typically include some type of cheese (mozzarella and parmesan are common choices).

A great thing about vegetarian stuffed bell peppers is that preparation takes very little time. The basic premise of the dish is simple: the top of the bell peppers are removed, the seeds and other innards scooped out, and the hollow cavity is filled with a tasty mixture of vegetarian proteins and carbohydrates, usually something hearty like rice and beans, plus
a wide variety of other ingredients for texture and flavoring. The removed top may or may not be replaced after filling, though in most recipes it is not. A variation on this

format is to vertically halve the peppers and stuff each side as described, though this is mostly a matter of preference regarding presentation.

Once the peppers are stuffed they are usually baked or roasted in a slow cooker, which can take anywhere from thirty minutes to four hours depending on the recipe and the desired crispness of the pepper. People who experience indigestion from raw bell peppers may want to opt for the longer cooking time to be on the safe side.

Standard Ingredients in Vegetarian Stuffed Bell Peppers

- Bell Peppers – This of course goes without saying. Green peppers are called for in most recipes, though the more expensive red, orange and yellow bells make for a much prettier visual.

- Garlic & onion – for the right amount of zing to the taste

- Rice – Rice provides a filling, carbohydrate-rich medium in which to mix the other ingredients, and gives the stuffing much of its bulk. Brown rice is a common choice, though white or wild rice would work equally well. A common variation is to substitute rice with quinoa, a delicious protein-rich and gluten-free whole grain commonly used inSouth America.

-  Beans – A filling and tasty source of protein, black, pinto, red and other beans all work equally well.

-  Vegetables – Chopped carrots are a go-to ingredient, providing a hint of sweetness plus an interesting and crunchy texture, but other veggies like peas, spinach, and celery.

-  Herbs and spices – The spices you use will depend on the type of flavor you’re trying to achieve, though generally you go wrong with basil, oregano, cayenne or cumin.

-  Tomatoes – A versatile ingredient that can be used in a number of different ways, tomatoes are often included in vegetarian stuffed bell peppers either fresh, canned, or in the form of sauce.

-  Other ingredients – The only limit on what you put in your filling is your creativity. I’ve seen recipes that use olives, toasted pine nuts and honey to great effect.

Easy to make and wonderfully satisfying, this is a simple, hearty dish that should hold a place in every chef’s recipe box. The next time you need an idea for a quick and tasty meal or side, look up a basic recipe and give vegan stuffed peppers a shot.

Why Vegan Stuffed Peppers Are Healthier Than Traditional Stuffed Peppers?

Simple.. the meat. There has been countless studies in the food research and health research groups that have proven pork is one of the most unhealthy meats on the market today. It has been directly linked to cancer and degradation of the body. In today’s meat processing plants, the process of adding preservatives on top of the way pork stock is prepared just makes it a nest of unhealthy attributes. When I did my research on pork, which was our main taste filler in our stuffed peppers, I realised I could no longer eat like that. What did I do? I found healthy, tasty, filler, which includes rice and beans. Vegan stuffed peppers is the healthiest, safest style of stuffed peppers and now that I have learned how to correctly cook them, they taste better than the original pork version.

I encourage everyone to do their homework, to really look at the facts and research done on pork and processed meats and explorer the vegan route of cooking this famous dish, that is, stuffed peppers.