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Vegan Stuffed Pepper Casserole with Spicy Sunflower “Cheese”
This vegan and nut-free packed pepper casserole is comfortable and loaded with flavour. Hearty with quinoa, black beans, corn, and a hot vegan “cheese” topping. It’s easy to throw up and makes outstanding leftovers. Prepped in under 1 hour!
So delighted to be serving you a vegan packed pepper ✨ casserole ✨ today! I thought of calling it a “bake” or something, however nope. Casserole is the ambiance with this vegan supper dish. More vegan supper inspo for you in my cookbook too:-RRB-
I have actually made and I have actually been served packed peppers lot of times. I believe it’s a traditional plant-based staple entrée and I do appreciate it! Those self-contained meals look charming and they can hold a great deal of satisfying goodness. However I constantly discover that the texture of the pepper itself is type of off? Like it’s simply too soft on the bottom, however likewise a bit too hard on top and near the stem. It’s likewise challenging to season all of the pepper truly well. And in my experience, they’re simply untidy and a touch careless to consume. It is possible that I’m simply an untidy eater!
However go into the packed pepper casserole. It has all the very best littles a savoury and pleasing packed pepper, however we layer whatever in a baking meal and cover it with a hot non-dairy (and nut-free!) “cheese” sauce. This is pleasant, divine deliciousness all the method through. Scoops of this casserole are topped with diced avocado and sliced cilantro for a dosage of freshness.
The components for this meal are relatively easy, relying greatly on dried spices. We sauté a lot of peppers for the base and topping. In in between those layers is a quinoa and black bean filling with tomatoes, corn, spices and veggie stock.
You might have this packed pepper casserole put together and in the oven in about one hour without interruptions. I would serve this with an easy green salad or a vinaigrette-dressed cabbage slaw on the side. The casserole is rather hearty as-is!
More Wholesome Vegan Meals:
- Sugary Food Potato Cake Patties with Lemony Slaw
- Creamy Vegan Penne Pasta with Rosé Sauce
- Gewurztraminer Lentils with Mustard & Thyme
- Sticky Ginger Tempeh with Coconut Rice
- Zucchini Involtini with Almond “Ricotta”
Hope that you enjoy this comfortable vegan primary at some point quickly! This is a fantastic dish to make and after that delight in leftovers throughout the week. This dish likewise freezes truly well. Simply shop parts in an airtight container in the freezer for approximately 3 months. Let the parts thaw entirely in the refrigerator over night prior to reheating.
Vegan Stuffed Pepper Casserole with Spicy Sunflower “Cheese”
This vegan packed pepper casserole is comfortable and loaded with flavour. Hearty with quinoa, black beans, corn, and a hot vegan “cheese” topping. It’s easy to throw up and makes outstanding leftovers. Prepped in under 1 hour!
PREPARATION TIME 40 minutes COOK TIME 50 minutes OVERALL TIME 1 hr 30 minutes
Course Main Dish, Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian
Servings: 6
Devices
- Mixer
Active Ingredients
Spicy Sunflower “Cheese” Sauce
- 1/2 cup raw sunflower seeds, soaked for a minimum of 2 hours and drained pipes
- 1/2 cup water
- 1 1/2 tablespoons dietary yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- ⅛ teaspoon ground turmeric
- 2 teaspoons lime juice
- 2 teaspoons hot sauce of option
- 2 teaspoon olive oil
- sea salt and ground black pepper, to taste
Casserole
- 2 tablespoons olive oil, divided
- 4 red bell peppers, cored and sliced into strips (about 5 cups sliced peppers overall)
- sea salt and ground black pepper, to taste
- 1 little red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon chili powder ( I utilized ancho)
- 2 tablespoons tomato paste
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 15-ounce can black beans, drained pipes and washed
- 3/4 cup quinoa, rinsed
- 2 cups veggie stock
- 1 teaspoon lime juice
- 1/2 cup tomato sauce OR salsa (not pico de gallo-style salsa! Salsa with prepared tomato is perfect)
- ripe diced avocado, for serving
- sliced cilantro, for serving
- toasted pumpkin seeds, for serving
Guidelines
- Preheat the oven to 375 ° F. Set out a 7x10x2-inch (or an 8x11x2-inch) meal.
- Make the sunflower “cheese” sauce. In an upright, high speed mixer, integrate the drained pipes sunflower seeds, water, dietary yeast, garlic powder, onion powder, cumin, paprika, coriander, turmeric, lime juice, hot sauce, olive oil, salt, and pepper. Mix the sauce till entirely smooth and smooth. Examine the sauce for flavoring and change if required. Reserve.
- Heat a big frying pan over medium high heat. Gather 1 tablespoon of the olive oil and swirl it around. Include all of the chopped peppers into the frying pan simultaneously. Season freely with salt and pepper. Stir the peppers occasionally till they are somewhat softened, about 7-8 minutes. Get rid of the frying pan from the heat and move the chopped bell peppers to a big bowl or plate.
- Erase the frying pan and return it to the range over medium heat. Include the staying olive oil to the frying pan and swirl it around.
- Include the onions to the frying pan and sauté till really soft and clear, about 3-4 minutes. Include the garlic, cumin, coriander, paprika, and chili powder to the frying pan and stir till spices are really aromatic, about 30 seconds. Then, include the tomato paste. Stir and prepare out the tomato paste till it darkens in colour, about 30 seconds. Include the cherry tomatoes, corn kernels, and black beans to the frying pan, and sauté for another 3 minutes, or till the cherry tomatoes begin to break down a bit. Season freely with salt and pepper.
- Include the quinoa to the frying pan and stir to coat in the flavoring. Gather the veggie stock and offer whatever a stir. Bring the warm up to high and let the mix boil for a minute approximately. Then, lower the heat to a simmer, partly cover the frying pan with a cover, and cook till nearly all of the stock is soaked up and the little tails on the quinoa have actually begun to pop out, about 15 minutes. The mix must still be somewhat damp, however absolutely not fluid. If it is fluid, continue to simmer, exposed, till excess liquid is soaked up. As soon as done, Get rid of the quinoa and black bean mix from the heat. Stir in the lime juice.
- Put together the casserole. Spread out the tomato sauce/salsa equally throughout the bottom of your baking meal. Set up 1/2 of the sautéed bell peppers on top of the salsa. Transfer all of the quinoa mix on top of the bell peppers. Spread out the quinoa mix out equally with a spatula. Put all of the sunflower “cheese” sauce equally over the leading and spread it out over the surface area. Leading the casserole with the staying sautéed bell peppers.
- Cover the casserole loosely with foil or an inverted baking meal. Move the casserole into the oven and bake till completely heated up through, about 25 minutes, getting rid of the cover for the last 10 minutes. Change the oven to broil and broil the top of the casserole for 2 minutes approximately, or till the edges of the peppers are golden and there’s minor browning on the sunflower “cheese.” Absolutely keep your eye on it the entire time throughout this phase! As soon as done, eliminate the casserole from the oven.
- Serve the casserole warm with diced ripe avocado, sliced fresh cilantro, toasted pumpkin seeds, and dabs of hot sauce if you like.
Notes
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I make a sunflower seed “cheese” sauce to top this, however if you have actually a relied on brand name of shredded vegan cheese, simply proceed and spray that on the top!
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You might utilize raw and drenched cashews, macadamia nuts, chopped almonds, and even pine nuts in location of the sunflower seeds in the “cheese” sauce.
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Corn remains in season here, so I utilized fresh kernels. Frozen ones would work simply as well.
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Any colour of bell pepper works here. A mix of chopped poblano and bell peppers would likewise be tasty!
- Do not hesitate to sauté a couple sliced up vegan sausages with the onions if you’re trying to find a more meaty ambiance!
How to make: Vegan Stuffed Pepper Casserole.
Discover how to make a hearty vegan packed pepper casserole in 7 simple actions. This dish is gluten-free and nut-free.
By Laura.
On Sep 22, 2021.
View all stories.
Program 13 remarks.
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Check Out Complete Post https://thefirstmess.com/2021/08/04/vegan-stuffed-pepper-casserole/ .
This dish came in the nick of time to motivate me with a brand-new supper meal. It was delicious and a scrumptious method to utilize garden fresh peppers and tomatoes. Thank you for your terrific dishes.
I like your dishes, very healthy, dynamic and tasty. I took pleasure in making this meal however mine brought out excessive fluid, and not as company as in your pictures! I prepared the quinoa mix for 15 minutes however must have prepared for longer as you discussed.
I made this tonight for supper and it was terrific! I utilized cashews for the cheese sauce. I ‘d state time invested prior to entering into the oven had to do with 60-70 minutes, however. However it deserved it!
This was exceptional! I utilized half peppers and half zucchini, which I appeared the air fryer entire dealing with the quinoa “stuffing”, and left out the avocado. This made complete usage of the bounty 9f veggies in my CSA box today. Complete marks! Thank you a lot for sharing this gem.
Appeared the air fryer * while * dealing with the quinoa packing:-RRB-
So wise to utilize the air fryer for the veggies! Thanks for sharing this pointer, Claudia!
– L
This was DELICIOUS. The garnishes are necessary. My spouse utilized tortilla chips as a spoon to gobble it up. Thank you!
I seriously like that your spouse bundled chips into this meal! That is an effective relocation. Thank you for this remark and evaluation, Kim!:-RRB-
– L
Fantastic!!! Can’t wait till tomorrow! I’m having the leftovers for breakfast!!!
Made this tonight– another winner! Will absolutely contribute to our rotation … thank you!
So excellent, I made it today and it’s truly delicious, I make certain I will make it once again. Thank you really mich for this dish.
Thank you for this dish. It’s pleasing, made with great deals of entire foods, and as normal for your dishes it ended up right– clear instructions, measurements, and so on. We have actually truly taken pleasure in consuming it (with cumin and lime sauteed kale) and will contribute to our routine rotation.
So exceptionally tasty and such a fantastic usage of seasonal summer season abundance. I made some tweaks, as explained listed below:
I do not truly prepare with quinoa, nor do I have black beans in the kitchen usually, so rather of that I made the “Mexican Millet” from Veganomicon other than with the spice mix and addition of fresh corn as composed in this dish, and with drained pipes and washed canned chickpeas included rather of the black beans. I utilized tomatoes from the garden and peppers and corn from our CSA. I have level of sensitivity to a lot of kinds of alliums so I sautéed some green leek tops rather of onion prior to including the spices and tomato paste to toast/caramelize in the millet, and utilized homemade dehydrated scallion powder in lieu of onion/garlic powder in the sunflower “cheese” sauce. I didn’t have salsa and it didn’t effect it in any method that I can inform (simply did that very first layer of sautéed peppers)
Numerous fantastic layers of taste, and I believe the “cheese” sauce tasted even much better when broiled/baked on top of the casserole than when I initially tasted it raw out of the mixer.
Absolutely entering the rotation for late summer season suppers:–RRB-