Vegan Meaty Stuffed Bell Pepper Tacos

I love stuffed peppers! They’re such an easy way to get more vegetables into your diet and this recipe is super-healthy. This was an experiment in changing things up, because I usually make stuffed peppers with rice, but today I wanted something different, so I filled my peppers with a taco-style filling of soy mince (TVP), sweetcorn and salsa, and topped with my vegan no-blend guacamole but you could also add grated vegan cheese if that’s your thing (or if you have any… I don’t, because my local Sainsbury’s has mysteriously stopped selling all vegan cheese since the lockdown began). This recipe is also perfect for when you are craving tacos but don’t have any taco shells.

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And finally, top with my easy no-blend avocado:

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Ingredients:

  • 2 bell peppers
  • Half a cup of dried TVP (soy mince)
  • Half a cup of sweetcorn
  • A pinch of cilantro (leaf coriander)
  • A pinch (or three) of garlic
  • A big dollop of salsa (you can substitute this for some chopped tomatoes and a teaspoon or two of Piri Piri sauce or a teaspoon of any other hot sauce if you don’t have salsa)
  • A teaspoon of Vegemite (or another yeast extract)

 

Method:

  1. Cut the bell peppers in half and remove the seeds.
  2. Reconstitute the TVP with boiling water and add the Vegemite, garlic and cilantro. Mix thoroughly to avoid any Vegemite lumps and leave the mixture to sit for 10 minutes to absorb the hot water fully.
  3. Drain off the excess water from the TVP and mix with the sweetcorn.
  4. Put the TVP and sweetcorn mixture into the halves of the bell peppers, taking care not to knock them over. If you have peppers that won’t lie very well in the oven, balance them carefully against each other for support.
  5. Bake for 15-20 minutes in a fan oven at 180 degrees/gas mark 6.
  6. Serve with chilled guacamole and salsa.

What’s your favourite thing to put in stuffed peppers? Let me know in the comments!

 

Vegan Homemade No-Blend Guacamole

Serves 2 as a dip or 1 as a big dip. Scale for the number of people you’re feeding.

I looked through some fancy recipes for guacamole but they all needed ingredients I didn’t have, namely, fresh avocado, fresh cilantro and lime juice. So I’ve come up with this recipe to work with the ingredients I actually have, because I’m not the sort of person to keep limes in my house unless I want to specifically make something unusual with them.

I wanted guacamole to top off my vegan meaty bell pepper tacos, because I can’t get vegan cheese right now and tacos without cheese OR guacamole is just crazy talk. Of course, I only thought about guacamole after the bell pepper tacos were already in the oven, so this recipe is quick and easy.

The bell peppers for the taco recipe take 15 minutes and this guacamole recipe took the time after the peppers were in the oven, minus the time it’s taken to write this article. I can’t put the blender on right now, because the baby is asleep and my Ninja sounds like a Harrier Jet when it’s running, plus I really can’t be bothered to clean the thing, so this is a no-blend recipe, too.

Ingredients:

  • 1 Avocado or about 1/2 a mug of frozen avocado (I did this because lockdown).
  • 3 fresh cherry tomatoes. You could substitute this with a tablespoon of tinned chopped tomatoes if you needed to, but it will lose the texture of the fresh tomato skins.
  • A sprinkle of cilantro (aka leaf coriander), I used dried because lockdown but fresh will give a more fragrant result.
  • A teaspoon of lemon juice.

 

  1. Defrost the frozen avocado in a mug. I used the defrost setting on the microwave for 2 minutes, stand for 1 minute, microwave on defrost for 1 more minute, and then I drained the excess water out of the bottom of the cup.
    If using fresh avocado, cut around its long equator, twist, and separate the two halves. Dig out the stone with a dessert spoon. Chop into medium-sized chunks.
  2. Chop the cherry tomatoes into fine pieces. The seeds will come out as you do it. Scrape the seeds, juice and pieces into the cup.
  3. Add the cilantro and lemon juice to the cup.
  4. Mix everything with a fork, mashing the avocado and making sure it’s well-mixed.
  5. Chill in the fridge until you are ready to use it. It should be chilled when served, so make it at least an hour before you want it.
  6. If you’re like me, you didn’t make it an hour before you wanted it. So instead of the fridge, put it in the freezer for 5-10 minutes to bring the temperature down, especially if you used a microwave to defrost the avocado. Don’t forget about it or you’ll need to defrost it again. Maybe write a note or something.

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Holland-ish Sauce Vegan Hollandaise recipe for eggs benedict and eggs royale

I’m having serious cafe withdrawals at the moment. I miss going out to cafes and ordering food that I can’t make at home. So today I decided to do what I used to do in China when I felt like this. I decided to bring the cafe to me.

I was craving eggs royale, which is the salmon version of eggs benedict. It requires a bread bun, cut in half, on which a poached egg and a piece of salmon are arranged, and they’re drizzled with Hollandaise sauce.

Hollandaise sauce is notoriously hard to make, and I don’t know how to poach an egg without a poacher, and I have to avoid dairy, but I decided not to let any of that stop me from achieving my dream.

First, I found out that Emma Bridgewater mugs are REALLY well made. You can put one in a pan on direct full heat on a stovetop and it poaches an egg. It does take a few minutes but it gets the job done. That was my second attempt at poaching an egg (my first attempt was a complete disaster and resulted in an egg-splosion because I tried to do a “proper” poached egg where you basically whisk boiling water into a vortex then drop an egg into it. I do NOT have the skills for that, apparently).

Then there was the problem of the Hollandaise sauce. Here’s the recipe I adapted:

1 packet of silken tofu (300g or about 9 oz)

1/8 cup of lemon juice

1/8 cup nutritional yeast

1/8 cup dairy free butter

1/2 tsp turmeric (for colour)

1/2 tsp oregano (flavour)

a good pinch of garlic (flavour)

a good pinch of pepper (flavour)

Blend the tofu until it’s a smooth liquid. Then put it in a pan with the other ingredients and heat on a medium heat until the butter is melted and the sauce starts to turn a bright yellow. Serve over eggs benedict or eggs royale.

This recipe is so much easier than making the complicated emulsion for proper hollandaise sauce. If you want something with a more traditional flavour, ditch the oregano.

The main point to note with this recipe is absolutely don’t use the firm spongy kind of tofu. It won’t blend into a liquid, it will turn into a scrambly mess. The sauce itself is vegan but I obviously poured it over things which were non-vegan.

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Lastly, the taste test. I thought it was really nice when it was cooked for long enough, but when I tasted it during cooking, it kept tasting excessively lemony, so definitely simmer it for at least 5 minutes to draw out the other flavours in this sauce.