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Recipe by
A 100% vegan recipe full of flavor! The peppers are stuffed with couscous, vegetables, smoked tofu and tahini sauce, for a tasty and healthy main dish.
Step 1 of 11: Mash half of the smoked tofu with a fork and cut the other half into cubes.
Step 2 of 11: Finely chop the leek.
Step 3 of 11: In a pan, heat 3 tablespoons of olive oil, add the leek and sauté.
Step 4 of 11: Then add the mixed vegetables (I used carrots, peas, mushrooms, peppers, corn) and the couscous and sauté everything for 3 minutes.
Step 5 of 11: Add 3 tablespoons of tomato passata and the mashed smoked tofu.
Step 6 of 11: Remove from the heat, add the water and let it swell for 5 minutes.
Step 7 of 11: Season with soy sauce, vegetable stock, salt and pepper.
Step 8 of 11: Fold in the tofu cubes and the tahini sauce and mix. If the mixture is too dry, add more vegetable stock.
Step 9 of 11: In a baking dish, mix the remaining tomato passata with salt, pepper and oregano.
Step 10 of 11: Cut off the tops of the peppers, hollow them out and fill them with the couscous mixture, pressing down well. Close the peppers with their "lids" and arrange them in the baking dish.
Step 11 of 11: Bake in a preheated fan oven at 180 degrees for 30 minutes.
In summary: Contains nickel · Allergens detected: Gluten, Soy, and Sesame
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
