Vegan Mince Stuffed Capsicums (Red Peppers)
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Heat 3 tbs olive oil over medium, add 2 large chopped carrots. Season with salt to draw moisture out
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Mix together 2 tbs lightbrown sugar, 3tbs tamari, 2 tbs balsamic vinegar, 3 tbs apple cider vinegar
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Add 3 tbs tomato paste & whisk to combine. Cook carrots 15-20 minutes or until soft and caramelised
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Add the sauce to carrots & stir to combine. Preheat the oven to 180C/356F & oil a large baking dish
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Add 500g firm tofu that you’ve torn up with your hands and 1 cup red wine wine or water. Stir well
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Use your spatula to break up any big pieces of tofu, as you would with mince meat
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Add 2 cans (800g) unflavoured tinned tomatoes and stir to combine. Cook for 10 or so minutes
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Until the tofu has taken on colour.
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Season well and turn the heat off. Spoon the mince into 6 large capsicums, halved and ribs removed
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(Capsicums are also known as red peppers in some parts of the world)
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Sprinkle the capsicums with finely grated cheddar/vegan cheese and place in oven for 40 minutes
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Sprinkle with fresh herbs (I used parsley) and serve. They keep well in the fridge for 2-3 days
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