Vegan Recipe of the Week - Stuffed Romero Peppers

This week's recipe is a lovely warming, filling meal with tastes inspired from the Mediterranean.

Stuffed Romero Peppers

Serves 2-3 

Ingredients:

2-3 Romero Peppers

1 small onion

1 clove garlic (or 1 tsp Lazy Garlic)

Half a red chilli (or half tsp Lazy Chilli)

1 small tin sweetcorn - drained

2-3 green beans

2 Tbsp salsa

2 Tbsp tomato puree

50g steamed rice

40g vegan mozzarella grated

dash Henderson's Relish (or vegan Worcestershire sauce)

Salt 

Pepper

Olive oil

2 tsp Italian herbs

1 tsp onion powder

Salad (to garnish)

Method:

Preheat the oven to 210C (190C Fan).

Cut the peppers in half lengthways and discard and seeds.

Drizzle the peppers with a little olive oil, salt and pepper and place in the pre heated oven for around 15 minutes whilst you prepare the filling.

Chop the onion, chilli and garlic roughly and add to a pan with a little olive oil. Stir fry for a minute or so and add the chopped green beans.

Stir fry for another 2 minutes and then add the sweetcorn.

Next add the salsa, tomato puree, onion powder and Henderson's and stir through.

Add the steamed rice to the pan and combine.

Take the peppers out of the oven and fill the peppers with the filling, pile it on generously.

Next sprinkle with grated vegan mozzarella and Italian herbs, drizzle with a little more olive oil and return to the oven for a further 10 minutes until the cheese is melted.

Remove from the oven and serve 1-2 pepper halves per person with a side salad garnish.

Eat and Enjoy!

If you enjoyed this recipe, please click here to see all of my recipes and come back next week for a brand new Vegan Recipe of the Week!

Big Vegan Love,

VVx

Vegan Recipe of the Week - Stuffed Portobello Mushrooms with Parsley & Garlic 'Buttered' Corn

This week's Vegan Recipe of the Week is great as a starter or you can serve with corn on the cob and crusty homemade bread for a main meal.

Stuffed Portobello Mushrooms - serves 3

Ingredients:

3 large Portobello mushrooms

1 small onion

1 small carrot

1 Romero pepper

Vegan Mozzarella cheese - to taste

2 cloves garlic or 2 tsp lazy garlic

1 tsp lazy chilli

3 heaped tsp of shop-bought vegan pesto (or use my homemade recipe)

100g rice - steamed or boiled

3 Tbsp olive oil

2 Tbsp tomato puree

Salt, Pepper and Nandos seasoning to taste

If serving as a main course:

3 corns on the cob
2 heaped Tbsp vegan butter
1/2 tsp dried parsley
1/2 tsp garlic salt
homemade crusty bread and vegan butter

Method:

Preheat the oven to 200C.

Peel the onion, garlic and carrot. Chop the carrot in half lengthways. Add the mushrooms (top down), carrot and pepper to a roasting tray and drizzle with half of the olive oil and salt. Roast in the oven for around 15 minutes.

Dice the onion and garlic and add with the chilli into a medium hot frying pan with the remaining oil. Stir fry for around 5 minutes until onions are soft.

Add the tomato puree and stir, then add the steamed/boiled rice to the pan.

Stir for a few minutes. Then add the roasted carrot and pepper chopped up into the pan. Stir until combined and add seasoning to taste.

Take the rice mixture from the heat and spoon a heaped spoonful into the roasted mushrooms. On top of the rice mixture add a heaped teaspoon of pesto, and then grate some vegan mozzarella cheese over the top. Season with pepper and Nandos seasoning and bake in the oven for a further 10 minutes.

Parsley and Garlic 'Buttered' Corn

To serve as a main course, wash and peel the corns and leave to one side. Spoon the vegan butter into a ramekin and add the parsley and garlic salt and stir vigorously with a fork until herbs are thoroughly combined. Smear the butter all over the corns and wrap in tin foil. Bake in the oven at 200C for 30 minutes. Serve with warm crusty bread and butter.

Eat and Enjoy!

If you like this recipe, click here for more.

Big Vegan Love,

VVx