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The Ultimate Vegan Stuffed Peppers recipe:
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
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!