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!

 

Meat Free Monday: More Vegan Cheese Sauce Recipes

Given how well my first two cheese sauce recipes went down last week, here’s two more.  They’re a bit more complicated but I’ve made pasta and cheese in all of these methods and can vouch for the fact that it will scratch an itch, even if it’s not remotely nutritious (more advice on making this meal more nutritious at the bottom).  Some of these are more realistic than others, as a general rule of thumb, the harder it is to make, the more realistic it comes out, so it’s up to you how much effort to expend in making vegan cheese sauce.  I oscillate – sometimes I don’t care enough to take any time and other times I’m spending half an hour on that perfect vegan cheese sauce recipe and smoothing out lumps with my hand blender (that’s a pro-tip, btw).  It all depends on how hungry or rushed I am vs how much I miss cheese sauce.

Cheese sauce 3. Using vegan cream cheese, method C:

Ingredients:

1.5 cups pasta per person (pasta of your choice)

About 2 tablespoons of cream cheese per person (you may need more)

About 1 tablespoon of soya milk per person (also works with rice milk, not sure about others).

About 1 tablespoon of cornflour.

1. Cook the pasta and drain.

2. In a small non-stick pan (ideally), on a medium heat, spoon your required amount of cream cheese into the pan and add about 1 tablespoon of soya milk per person to start with.

Stir it together while it’s heating until it’s all warm and sauce like.

3. Add the cornflour (sieving it into the pan with a fine mesh sieve is the best way to avoid lumps, but work with what you’ve got) and combine well with a fork.

4. Once the sauce has reached the right consistency, serve it all up – put the pasta in bowls and pour the sauce over the top.

Cheese sauce 4. Using vegan cheese slices, vegan cheese sauce method D:

Ingredients:

1.5 cups pasta per person (pasta of your choice)

About 3-4 dairy free cheese slices per person (Tofutti or Violife are the UK brand leaders),

Method:

1. Cook the pasta and drain.

2. Put the pasta back into the pan. Tear the cheese slices up and drop them into the pan.

3. On a medium heat, stir the cheese slices into the pasta. Need it cheesier? Add more cheese!

4. Serve it in the right number of bowls and eat it.

Nutrition: To make these more nutritious, use cauliflower or broccoli (or some of both) instead of pasta.  I like to also throw in a serving of frozen or fresh peas to ensure there’s some colour on my plate.  A handful of peanuts will help you achieve your day’s protein goals.  I strongly recommend you don’t use lentils – they don’t work well in this sauce.

You can make any of my recipes gluten-free by subbing the pasta for GF pasta.

Stay tuned for next Monday when I will put up the all-singing all-dancing Oven Baked Vegan Mac-N-Cheese Recipe that you will want to get your hands on.

Meat Free Monday: Pasta Italiano

So in the first of my new posting schedule, today’s recipe is Pasta Italiano.  It’s a dish inspired by my visits to Italy.  It’s a fairly simple one, but perhaps it’s a good place to start:

(OBT) means Optional But Tasty.

Notes:
You can substitute the pasta for broccoli or cauliflower in this, if you need to eat more veg, or if you’re totally off processed foods. 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 (or broccoli) and follow the rest of the recipe as normal.

Pasta Italiano:

Ingredients:

1 cup per person (dependent on density of pasta): Your favourite pasta, gluten-free or otherwise,

Half a tin (or about 10-12) olives per person,

1/2 cup of whole almonds,

An onion,

1 carton of tomato passata,

1 tbsp of your cooking oil of choice (I prefer coconut oil),

(OBT): A generous sprinkling of the following herbs: garlic, basil, oregano.

This meal is 2-3 of your 5 a day (depending on portion size), and serves 2.

Method:

Cook the pasta and drain. Put it aside.

Chop the onion in half, then chop it into thin strips, then cut each thin strip into 3 to make little rectangles.

Using the same pan or a fresh one, heat the oil and add the onion.

When the onion is sizzling along nicely, add the almonds, then once the onion starts to go transparent, add the tomato passata and the olives. I like to chop my olives in half but some people prefer to eat them whole. Stir in the herbs and simmer for about 3-5 minutes on a low heat.

Put the pasta in a bowl and pour the sauce over the top.