Chickpea and cauliflower vegan stuffed peppers
These vegan stuffed peppers with chickpeas and cauliflower are fantastic for a dinner that's wholesome, easy and packed full of flavour. Serve them with a delicious vegan cheese sauce that requires only 5 ingredients!
Ingredients
- 1 cuprice
- 1 tbspolive oil
- ½ cupcelery
- 1 cupzucchini
- 1 largered onion (diced)
- 4 cupscauliflower (florets)
- ½ canchopped tomatoes
- 1 tspcumin
- 1 tsppaprika
- 1 tspgarlic powder
- 2 tbsptomato paste
- 1 canchickpeas (drained and rinsed)
- 1 tbspdried oregano
- 2 tbspsoy sauce
- 1 tbspgarlic paste
- 10 largebell peppers
- 1 cancoconut milk
- ½ cupvegan cheese (grated)
- 2 tbspcornstarch
- ½ tspsalt
- ½ tspturmeric
Directions
- 1
Cook the rice according to packaging instructions. This usually takes around 10-12 minutes. Drain and rinse when done.
- 2
Meanwhile, 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.
- 3
Add 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.
- 4
Use 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.
- 5
Add 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.
- 6
When 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.