Can you tell me your recipe for vegan for stuffed mushrooms and stuffed peppers please?

Question

There can be no meat ingredients. Don't answer unless you have tried the recipe yourself. I could easily Google recipes for myself...so please don't answer with links. I am really only interested in tried and true recipes.

Answer 1

It's really quite tasty, here's how I do it :)

Here are the items you need:

6 peppers

1 can of tomato sauce (or 2 cups)

1 large onion (chopped)

2 cups of mushrooms

1 bunch of fresh spinach

2 cloves of garlic

2 tablespoons of fresh basil

1 jalapeno pepper (if you like it hot like I do)

1 cup cooked brown rice

1/2 cup of shredded tempeh

Bragg or soy sauce to taste (I like Bragg)

Chop all the ingredients except the bell peppers because you need these so you can stuff them.

Put all the ingredients in a large pot and add olive oil, garlic cloves (crushed), fresh basil, halapeno and onions and cook on high for 3 minutes.

Add the mushrooms (sliced) and tempeh (shredded) and simmer on medium heat for 5 minutes.

Add the spinach and the rice and cover the pan and turn off the heat. This blends the flavours.

Cut the tops off of the peppers and place to the side so you don't get them dirty. Keep the tops - don't throw them away as you need them.

With a spoon (not your fingers)scoop out the seeds from the inside (seeds don't taste good).

Fill the peppers with the mixture and place the tops back on them. (this is why you needed to keep them).

Put peppers in a lightly oiled casserole dish and place in a preheated oven which has been heated to 350 degrees.

Bake until the peppers are soft (about 15 minutes). Don't burn your fingers checking. Use a fork to check if they are soft.

You can also stuff the tempeh taco stuffing in these for a change if you like.

Good luck and hope I helped :)

Answer 2

I use 50% veggie chili mixed with 50% brown rice.

Answer 3

stuffed mushrooms...

2 large portabello mushrooms

1/2 red pepper(deseed and chop)

1/2 yellow pepper(deseed and chop)

1 small red onion(chopped)

1 courgette(chopped)

2 tablespoons porridge oats

1 tablespoon of soy sauce.

remove the stalks from the mushrooms and chop, add to the rest of the ingredients and fry in olive oil until the oats start to brown slightly, add soy sauce, and ground black pepper.

divide the mixture between the mushrooms and cook in the oven for about 20 minutes.

For stuffed peppers I always use red peppers, cook rice, fry mushrooms, red onion, courgette, add to rice, then add tin of sweetcorn and kidney beans.

Cut peppers in half(and deseed) and brush with oil on the outside and inside, add the mixture, cover the top with foil and bake in the oven for about 30 minutes.

Answer 4

O.k. I make stuffed peppers all the time. I don't have an actual recipe though.

green peppers (# depends on how many you want to make)

tofu crumbles (I like the kind you find in the produce section but the frozen kind work well too)

rice ( I use boil in the bag kind cause it is easier!)

very small can of tomato paste (you only use a tiny bit from the can- not the whole can)

can of tomato sauce (not spaghetti sauce) size depends on how many you are making and how much sauce you want

salt, pepper, garlic salt to taste

mix the tofu with rice season to taste

add a little bit of the tomato paste to the above mixture (how much depends on you)

wash and core (? is that what it is called) the green peppers

put tofu mixture in peppers

put peppers in a baking pan that has sauce covering the bottom

add more sauce on top of each pepper

bake in oven anywhere from 25 minutes to over an hour depending on how soft you want the peppers

temperature wise I guess around 375 to 425 (sorry but I never really think about it when I cook)

These are good served with mashed potatoes and then use the sauce as gravy for them.

I make these as close as possible as to how my grandmother made her's. It is a very simple recipe that is quite easy to make and very tasty.

I hope you like them!