Roasted bell peppers stuffed with homemade vegan feta


Savour the flavours of Roasted Bell Peppers Stuffed with Homemade Vegan Feta – a delectable vegan reinterpretation of the renowned Greek dish. Crafted from only three ingredients: cashew cheese, tofu, and zesty lemon, our vegan feta offers a creamy, tangy taste that perfectly complements the roasted peppers. Effortless to make and bursting with deliciousness, this dish showcases the art of plant-based creativity and Mediterranean flair.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes




🌱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

How to prepare:

  • 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.


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