Vegan Stuffed Peppers

This is a recipe for stuffed bell peppers with the aroma of bell peppers. In fact, it is almost the same recipe as the vegan meatloaf. If you make a lot of it and have leftovers or leftovers, you can remake it into stuffed bell peppers with a little twist! That's a great way to get rid of food waste!
30 minspreparation
20 minsoven time
Vegan Stuffed Bell Peppers with Tofu Meat


2 servings
100 g Tofu meat 120 g Brown rice 1 Carrots 3 Potatoes 2 Cherry tomatoes Appropriate amount Carrot leaves (green leaves for decoration) to taste Nutmeg 1 tbsp Olive oil 1 tbsp Soy sauce 20 g Panko 10 ml Soy milk to taste Salt and pepper to taste Garam masala 2 Green pepper [Sauce] 2 tsp Soy mayonnaise 1 tsp Mustard

Let's get started


Cut carrots into star shapes and steam with potatoes for 10 minutes. Cut the peppers in half and remove the contents. (Cut the left over carrots into small pieces and fry them.)


In a bowl, mix soy milk and panko.


In a bowl, add the tofu meat, brown rice, nutmeg, garam masala, soy sauce and olive oil and mix to combine. Once mashed, add the fried carrots and mix.


Stuff the peppers with ③ and bake in the oven at 180℃ for 15-20 minutes.


Mix the sauce ingredients and serve ④ on a plate.


Garnish with steamed potatoes, carrots, and carrot leaves, and voila!

Vegan Stuffed Bell Peppers with Tofu Meat

Nutritional information

Calories 677 kcal
Carbohydrates 91 g
Sugar 8 g
Sodium 1027 mg
Protein 23 g
Fat 21 g
※These are estimated values.
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