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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Meat Free Monday: Lentil Moong Dal

The first time I had dal (or dhal, never sure how to spell it) I hated it!  I was at a fancy restaurant where they served up mushy, flavourless stuff that was like yellow mash potato!

The second time I had it, I was at a Nepalese restaurant (the Yak and Yeti Gurkha Restaurant, York, loads of vegan options and very good value for money) and it was wonderful.

Tasty dhal at the Yak and Yeti Gurkha restaurant, York.
Tasty dhal at the Yak and Yeti Gurkha restaurant, York.

I went home and did a few experiments before landing on my own lentil dhal recipe, something delicate but tasty:

1. Yellow mung dhal (moong daal) lentils.  I buy the ones that don’t need to be soaked.

2. Fresh (chopped) or dried coriander (aka cilantro) (2 tsp)

3. Bhuna or balti paste (a tablespoon is ample), or if you can’t find the paste, use a quarter of a jar of the sauce instead.  Patak’s do a nice one.

Get a fine meshed sieve and wash your mung dhal lentils until they are clumping together – this removes some of the starch.

Pop them into a saucepan and cover with boiling water.  Add a teaspoon of coriander (cilantro).  Simmer for about 30-50 minutes, depending on how mushy you want it.

When it has softened enough, drain and add the bhuna paste or sauce (or balti), and stir it into the dhal, stirring in the rest of the coriander (cilantro).  Leave on a very low heat for at least 10 minutes so the flavour penetrates the lentils.  Stir regularly so it doesn’t burn the bottom of the pan.

Serve in a bowl, either on its own or with rice.

Nutrition: Gluten free, dairy free, 80g of moong dal lentils are one of your five a day (and a separate one to regular lentils because they come from different species of plant), 30g of protein per 100g of uncooked moong dal lentils and 45g of carbohydrate per 100g of uncooked moong dal lentils.

Meat Free Monday: Vegan Lasagna

Dairy Free Vegan Lasagna (In England, we spell it lasagne, but I’ve used the American spelling as I know most of my readers are American/Canadian):

This post contains an affiliate link.  This recipe takes some time (I take just over an hour) so do it on a weekend day!

What better way to celebrate rabbit awareness week than to start it off with a meat free, animal free lasagna?

You will need:
A box of lasagna/lasagne sheets,
A block of dairy free hard cheese that can be grated/melted,

The “béchamel” sauce (method here):
Flour (or gluten free)
Soya milk (or alternative of your choice)
Vegan butter
Grated vegan cheese (optional depending on whether you prefer traditional or cheese béchamel sauce)

Alternative béchamel (if you are in a hurry):

Some cream cheese,
Cornflour,
A tablespoon or two of soya milk,

The “innards” of the lasagna:
1.5 cups Vegan mince or TVP,
1 Onion (or 1 cup frozen onions),
1/2 carton Tomato passata,
1/2 tsp of vegemite or yeast extract,
Herbs: a sprinkling of basil (OBT),

You will also need a square glass dish. You may need to change your measurements to fit your glass dish, mine is medium sized and serves 4-5. If you don’t have one, this lasagna dish set looks perfect.

Make the innards first:
1. Soak the TVP in some boiling water and mix in the Vegemite to add flavour.
2. Fry the onions and add the (drained if necessary) TVP, herbs, and the passata, mix well and set aside.

Then start to work with the lasagna sheets:
1. Follow the pre-soaking guidelines for the lasagna sheets. I usually pre-boil mine before using them so they’re not too hard.
2. Line the bottom of the glass dish with a layer of lasagna sheets, tearing and overlapping where necessary.

Then pour the innards over the first layer of lasagna sheets to totally cover it.

Next, put more lasagna sheets over the top of the innards.

Make the béchamel sauce next:
Here is the recipe you will use for the traditional béchamel sauce. If you’ve got all the ingredients, this one is the best one to make because it’s by far the most realistic. It’s your choice whether to include the grated cheese.
Alternative béchamel sauce using vegan cream cheese:
Put 1/3 of a tub of cream cheese in a pan, and heat it to soften. Mix in the soya milk and stir well. Add about 1 teaspoon of cornflour (sieve with a fine-mesh sieve to ensure no lumps, or just bung it in and live with the lumps) and mix well with a fork. Add more cornflour to thicken if needed.
Once the mixture is thick enough, pour over the top layer of lasagna sheets to completely cover them. You may need more sauce than this, depending on your dish size.

Grate the hard cheese over the top of the béchamel sauce to completely cover it with a decent layer of cheese.

To cook:

Bake in the oven for 35-40 minutes on 180 degrees C or Gas Mark 6.

Remove from oven and cut into square slices to serve. I use a wide flat spatula to get it out of the lasagna dish and a spoon in the other hand to stop the filling falling out.

To serve:

If it’s just to serve one, let the rest cool and cover then put in the fridge. When you wish to reheat, remove the amount you want to eat, and either oven it or microwave, depending on what you prefer.

Nutrition:

Approximately 1 of your 5 a day per serving and about 1/3 of your daily protein. For more of your 5 a day (so more vitamins), add some salad on the side or serve with a baked sweet potato and some boiled carrots.

Tips for success:

1. Get used to making the béchamel before you attempt the whole lasagna.
2. To save time you could pre-cook the béchamel for a different recipe the day before and set some aside for today’s lasagna.
3. Stir the vegemite fully into the TVP so you don’t get any lumps of yeast extract in your finished lasagna.
4. You can apparently just put the lasagne sheets in dry but I’ve always pre-soaked them and find this to make them cook better in the oven, as vegan cheese sauce tends to be a little too dry to soften the sheets in the oven.

Notes:
With the exception of the actual pasta itself, none of my pasta recipes contain gluten, so if you’re gluten free, replace your pasta with gluten free pasta and follow the rest of the recipe as normal. Most shops stock gluten free lasagne or lasagna sheets.

Next week: Pizza!

Bene cena!