Tuesday, 7 April 2009

Vegan Stuffed Red Peppers Recipe

These sweet pointed red stuffed peppers are a delightful treat to cook and eat.

If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.

The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.

The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.

My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.

Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.

Ingredients for Vegan Stuffed Peppers Recipe

2 Medium Sweet Red Pointed Peppers
650g Parsnips (peeled, chunks)
150g Zucchini (peeled, small chunks)
1 Garlic clove (minced)
2 Flat Portobello mushrooms (diced small)
1/2 tsp Chef Jeenas Mild Curry powder
Rice bran oil or other oil
2 Tbsp Soya Yogurt
Salt to season

How to make Vegan Stuffed Peppers

Drizzle a little oil onto a baking tray.

Carefully slice two red peppers down the middle, remove and discard all of the seeds.

Place peppers onto the oven tray.

Put the zucchini and parsnips into a pan with some lightly salted water, bring to the boil and boil on a medium heat for 20 minutes or until all the vegetables have softened enough to mash.

While the parsnips and zucchini cook drizzle a small amount of oil into a small frying pan and gently fry the mushrooms for a few minutes stiring often - pour straight onto a plate.

Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.

You want the garlic to be cooked but not burnt.

If you over cook the garlic start again.

When the parsnips and zucchini are cooked drain all of the water away and mash.

Taste and add salt to season.

Add the yogurt and keep mashing.

Stir the mushroom and garlic into the mash.

Spoon the parsnip and zucchini mash mixture into the peppers.

Once cooked serve with basmati rice.

Enjoy Chef Jeenas Vegan Stuffed Pointed Red Peppers Recipe.

See more of Chefs step-by-step vegan recipes:

Vegan recipes page 1

Vegan recipes page 2

Vegan recipes page 3

Vegan recipes page 4

Vegan recipes page 5


Ann said...

Its a fantastic idea and looks yummy-licious! I really like the idea of mixing yogurt in ti :)

Anonymous said...

good job and i like the use of rice oil in this recipe. it is the best oil ever!

A_and_N said...

Gosh Jeena the color on those red peppers is so amazing! Nice recipe :)

♥Rosie♥ said...

Oh what a treat Jeena *they say you eat with your eyes first* and your photos are just so beautiful of your stuffed peppers. My mouth is watering.

Seena said...

love,love, love it Jeena! I was thinking to mail you.. :)

Ramya Vijaykumar said...

Thanks for dropping by Jeena... Peppers look awesome great stuffing, endless stuffing possibilities...

Gita's Kitchen said...

Hi Jeena, thank you very much for the cooment. You have a lovely blog, I loved reading all your posts. This vegan stuffed red pepper is an awesome idea, looks so delicious :)

mona said...

I love to have stuffed peppers too. Stuffed peppers are so versatile, any filling and they are good to go.
The vegan stuffing looks so delish!

Rhyleysgranny said...

Looks delicious and your photographs are lovely. Really good step by step. Thank you for leaving a comment on my blog :)

Yasmeen said...

Gorgeous sweet peppers,parsnip is such a healthy choice for stuffing:)

A kitchen scientist & a white rat hubby!!! said...

hi Jeena..
the plater luks yummmm..and hey!! felt touched by your post on shelter boxes....great..
keep in touch


Madhumathi said...

Looks delicious..What an idea!Love this recipe.

Cilantro said...

Wonderful presentation jeena...First time here. Came here searching for Tofu recipe.I love the detailed step by step procedure. Good for a new cook.I found lot of India recipes too.

Jeena said...

Thank you everyone it is kind of you to comment.

Hi Cilantro, do keep logging on to my food recipe blog as I update almost daily.

natalie said...

I hope you're still reading, because I want to make these for my vegan guests tonight! What is a good substitute for the soya yogurt in the recipe? My grocery store is sadly lacking in specialty items like that. Thanks!

Chef Jeena said...

Hi Natalie,

I hope I caught you in time.

Yogurt really works best in this recipe.

You could however try using creamed coconut or thick coconut milk - just add a little at a time and taste it as you stir it together to see how much is needed, you may need less coconut milk than yogurt so do taste.

If you can't get coconut milk, try adding some vegan margarine or even some oil such as rice bran or olive depending on whether you want a strong oil taste or not.

You can try this recipe with out using anything in replacement of the yogurt, it will just be less of a creamy taste but it should still be delicious.

As I said which ever you choose do taste and add a little at a time.

I really would love to hear how it goes?

Thanks, Jeena.

granny said...

I'm new at cooking... Any tips on oven temperature and rough idea of baking duration?