Vegan Stuffed Bell Peppers

• For the filling:

  • 6 green onion sticks
  • 1 bell pepper
  • 1 carrot
  • 400 g smoked tofu
  • 200 g parboiled rice
  • Pepper
  • 3 Tbsp vegan yogurt
  • Vegetable oil to cook

  For the sauce:

  • 350 g tomato sauce
  • 200 ml boiling water
  • Plenty of fresh basil
  • 3 Tbsp agave syrup
  • Salt to taste

• • Scoop the seeds out of the bell peppers and add the filling inside
  • Pour half of the sauce in a cooking pot
  • Place the filled peppers in the pot nicely side by side
  • Pour the rest of the tomato sauce over the peppers
  • Cover the pot with an aluminium foil and bake the peppers for 1 hour at 220 degrees Celsius
  • When they are done, top them with some fresh parsley and vegan yogurt and your amazing dish is ready!

• To prepare the filling:

  • In a pan, heat up some vegetable oil, then cook the green onion, bell pepper and carrot for about 5 minutes
  • Add the crumbled salted tofu and the parboiled rice, then mix well
  • Add the vegan yogurt – it will bind the composition nicely

  To prepare the sauce:

  • Mix all the ingredients above in a pot and heat it on the stove for about 2 minutes.