Chickpea And Cauliflower Vegan Stuffed Peppers

Chickpea And Cauliflower Vegan Stuffed Peppers Recipe

By Earth of Maria

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 40 mins

Ingredients

1 cup rice

1 tbsp olive oil

1/2 cup celery

1 cup zucchini

1 large red onion, diced

4 cups cauliflower, florets

1/2 can chopped tomatoes

1 tsp cumin

1 tsp paprika

1 tsp garlic powder

2 tbsp tomato paste

1 can chickpeas, drained and rinsed

1 tbsp dried oregano

2 tbsp soy sauce

1 tbsp garlic paste

10 large bell peppers

1 can coconut milk

1/2 cup vegan cheese, grated

2 tbsp cornstarch

1/2 tsp salt

1/2 tsp turmeric

Instructions

1Cook the rice according to packaging instructions. This usually takes around 10-12 minutes. Drain and rinse when done.

2Meanwhile, heat the olive oil in a large pan over a medium-high heat and add the celery, zucchini, red onion and cauliflower. Cook for 2-3 minutes, until the vegetables start to soften.

3Add the chopped tomatoes, cumin, paprika, garlic powder, tomato paste, chickpeas, dried oregano, soy sauce and garlic paste. Cook for another 7-8 minutes, stirring frequently.

4Use this time to prepare the peppers by cutting off the tops and removing the seeds and preheat the oven to 180 degrees C (350 F). Also, line a baking tray with parchment paper.

5Add the cooked rice to the filling and stir together well. Divide it evenly between the peppers and bake in the preheated oven for 35-40 minutes, until the peppers are soft and the filling is golden.

6When the peppers are almost done, make the vegan cheese sauce. In order to do this, add the coconut milk, vegan cheese, cornstarch, salt and turmeric to a saucepan over a medium heat and stir continuously for around 3 minutes, until the sauce thickens.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.