Easy vegan stuffed peppers

Juicy, summery, and full of rich flavor – these vegan stuffed peppers with a hearty soy-rice filling and aromatic tomato sauce are a delicious plant-based twist on a classic comfort dish. No artificial additives, no meat – just honest food made with love.

Vegetable Broth (for cooking and soaking soy chunks)

Ingredients:

• 2 tbsp olive oil
• 2 onions (roughly chopped)
• 3 carrots (roughly chopped)
• 2 celery stalks (roughly chopped)
• 1 leek (white and light green parts only)
• 4 garlic cloves (lightly crushed)
• 1 tbsp tomato paste (optional, for added depth)
• 1 bay leaf
• 5–6 whole black peppercorns
• A bunch of fresh herbs (thyme, parsley, lovage – optional)
• About 2 liters of water
• Salt to taste

Instructions:

1. Sauté the vegetables
   In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, leek, and garlic.
   Sauté for 10–15 minutes, stirring occasionally, until the vegetables are lightly browned and caramelized.

   *This step builds a deeper, richer flavor in the broth.

2. Add tomato paste (optional)
   Stir in the tomato paste and cook for another 2–3 minutes.

3. Add water and spices
   Pour in the water and add the bay leaf, peppercorns, herbs, and salt if desired.

4. Simmer
   Bring to a boil, then reduce heat and let it simmer gently for 45–60 minutes.

5. Strain and store
   Strain the broth through a fine sieve. Use immediately, or let it cool and store in the fridge (up to 5 days) or freezer (up to 3 months).

Filling Ingredients:

• 200 g soy chunks
• 100 g short-grain rice
• 1 medium onion
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1/2 tsp smoked paprika
• Black pepper, oregano, marjoram – to taste
• Salt to taste

Peppers:

• 6 medium yellow bell peppers (cored and deseeded)

Tomato Sauce:

• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 500 ml passata or crushed tomatoes
• Salt, pepper, basil, a pinch of sugar
• Water as needed

Preparation:

1. Prep the soy chunks

Soak the soy chunks in 800 ml of hot vegetable broth for about 10 minutes. Then drain and gently squeeze out excess liquid.

2. Prepare the filling

In a pan, heat olive oil. Sauté the chopped onion, then add garlic. Once fragrant, stir in the soy chunks. Season with soy sauce, smoked paprika, and herbs. Cook for about 2 minutes. Remove from heat and mix in the cooked rice.

3. Stuff the peppers

Cut the tops off the peppers and remove the seeds. Fill each pepper with the prepared mixture, pressing down slightly.

4. Tomato sauce

In a saucepan, heat olive oil. Add onion and garlic and sauté until translucent. Stir in tomato paste and passata. Season with salt, pepper, basil, and a pinch of sugar. Add a bit of water if the sauce is too thick.

5. Cook

Place the stuffed peppers upright into the sauce in a wide pot. Add enough water so they are nearly covered. Cover and simmer on low heat for 30–45 minutes, until the peppers are tender.

6. Serve

Serve with caluflower mash, mashed potatoes, boiled potatoes, or a slice of crusty bread. They’re even better the next day!

Tip:

For extra depth of flavor, add a sprig of fresh thyme or a dash of balsamic vinegar to the sauce. For a spicy version, mix a pinch of chili into the filling.

Cauliflower Mash – a light and creamy side

Ingredients:

• 1 medium head of cauliflower (approx. 800 g)
• 2 tbsp olive oil or butter (vegan if you prefer)
• 1 garlic clove (optional)
• 2–3 tbsp plant-based milk (oat, almond, etc.)
• Salt to taste
• Freshly ground black pepper
• A pinch of nutmeg (optional)
• A splash of lemon juice (for brightness)

Instructions:

1. Cut the cauliflower into florets and steam or boil in lightly salted water for 10–12 minutes, until soft.

2. Drain well (especially if boiled – important to avoid watery mash).

3. Blend the cooked cauliflower with olive oil, plant milk, garlic (if using), and seasonings.

4. Process until smooth. Adjust texture with more milk if needed.

5. Finish with salt, pepper, and a splash of lemon juice to taste.