Vegan Stuffed Pepper Soup Recipes
VEGAN STUFFED PEPPER SOUP
You won't miss the meat in this hearty vegan soup inspired by stuffed peppers. Cut day-of prep time by making a big batch of rice in advance and using it in multiple meals.
Provided by Karielyn Tillman
Time 25m
Number Of Ingredients 11
Steps:
- Prepare the rice: prepare and cook (2) cups of brown rice, according to your preferred method or package instructions.
- Prepare the veggies: dice the onions, red bell peppers and tomatoes; chop the fresh parsley.
- Add the avocado oil, diced onions and garlic to a medium sized pot and sauté on medium/high heat for about 2 - 3 minutes, or until the onions are soft.
- Add the bell peppers, tomatoes, parsley, Himalayan pink salt, cayenne pepper, tomato paste, veggie broth and cooked rice; simmer uncovered on low/medium heat for 10 - 15 minutes, stirring occasionally. Adjust the seasonings to your preference and veggie broth to get the consistency you prefer.
- Optional: Garnish with extra chopped parsley.
VEGAN TOFU-STUFFED PEPPERS
Vegan stuffed peppers are filled with an easy combination of tofu and rice, and makes for a filling dinner and a rather inconspicuous way to include tofu.
Provided by kaleena
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h32m
Yield 4
Number Of Ingredients 9
Steps:
- Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
- Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
- Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
- Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
- Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
- Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
- Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 61.7 g, Fat 10.3 g, Fiber 3.5 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 1220.5 mg, Sugar 8.8 g
MAGIC VEGAN STUFFED PEPPERS
Delicious, hearty, easy, and vegan friendly. They're magic stuffed peppers, not kidding!
Provided by freerangechick
Categories Main Dishes Stuffed Stuffed Bell Pepper Recipes Vegetarian
Time 1h15m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water and brown rice in a rice cooker. Cook according to manufacturer's instructions, about 20 minutes.
- Meanwhile, husk corn and peel off the silk. Wrap in a damp paper towel and microwave for 5 minutes. Let cool for at least 1 minute. Cut kernels from the cob.
- Grease a large skillet with cooking spray. Saute garlic until light brown, about 1 minute. Mix in brown rice, corn, tomato sauce, green onions, olives, taco seasoning, and hot sauce.
- Spoon mixture into the bell peppers. Prop peppers up in a loaf pan so they don't fall over.
- Bake in the preheated oven until heated through, about 40 minutes.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 52.1 g, Fat 6 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 0.9 g, Sodium 1141.3 mg, Sugar 10.8 g
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