Vegan stuffed red bell peppers

June 30, 2014 by Ambika Yoga Leave a comment

I adapted this recipe from a french recipe by Marie Laforet  from her latest VEGAN cookbook that I absolutely love.

Ingredients

• 1 cup of quinoa
• 250 g firm tofu, drained, in cubes
• 2 big or 4 small red bell peppers
• 1 tbsp fresh ginger
• 1 tbsp sesame seeds
• tamari soy sauce
• a couple of twigs of fresh parsley
• half a zucchini
• (Himalayan) salt
• freshly ground black pepper
• a pinch of Cayenne pepper
• Coconut oil (or some other vegetable oil of your choice)
• A baking dish.

Preparation

1. Heat up the oven to about 180°C.
2. Boil twice the amount of water as the amount of quinoa you are using (in this recipe: 1 cup). Rinse the quinoa & add it to the boiling water, let it simmer (don’t stir).
3. Cut the tofu in small cubes, peel & cut the ginger in small pieces. Add enough tamari soy sauce in a deep bowl to coat the tofu, add the ginger, the sesame seeds and the tofu, mix it well and set aside, season with salt & pepper.
4. Cut the zucchini in small cubes.
5. Cut the parsley.
6. Cut the bell peppers in half, remove seeds, wash and put in an baking dish.
7. Heat up the coconut oil in a skillet, add the tofu and the remainder of the seasoning from the bowl and stir fry until slightly golden, add the zucchini, the parsley and Cayenne pepper and stir fry for a couple of minutes.
8. Add the tofu mixture to the ready quinoa and mix well (of the heat source).
9. Add the remainder of the quinoa/ tofu mixture in the baking dish around the bell peppers.
10. Add the mixture in the bell peppers and put in the oven for about 30 minutes until the bell peppers have softened somewhat.

Serve with a green salad with a light olive oil, mustard & lemon juice vinaigrette.

Tip: depending on the season, you can replace the vegetables with other seasonal vegetables and you can replace the quinoa with another type of grain of your liking.