Roasted Bell Peppers Stuffed With Homemade Vegan Feta

• • 3 bell peppers
  • 150 g salted tofu
  • 150 g cashew cheese
  • 1 spring onion stalk
  • 1 Tbsp lemon juice
  • Zest from half a lemon
  • Olive oil
  • Pepper to taste
  • For serving: balsamic cream, spicy oil and fresh parsley

• • Combine tofu and cashew cheese in a food processor, blending until a creamy consistency is achieved.
  • Transfer the mixture to a bowl, and add chopped spring onion stalk, lemon zest, lemon juice, and pepper to taste. No need for salt since the cashew cheese and tofu are already salted.
  • Prepare the bell peppers by cutting off the caps, scooping out the seeds, and filling them with the prepared mixture.
  • Place the filled bell peppers in a baking dish and reattach the caps to prevent the filling from spilling.
  • Give them a light coating of olive oil spray and bake at 220 degrees Celsius for 30 minutes.
  • Once done, serve the roasted bell peppers with a drizzle of spicy oil, balsamic cream, and a sprinkle of fresh parsley on top for an added burst of flavour.