Curried tempeh stuffed peppers
I go through a lot of dishes. I generally have to bake, roast, saute and broil everything that I eat for each meal. If I could do this using magical invisible dishes, I would. Believe me, I would. Despite tediously assembling each meal (and then washing mountains of dirtied kitchenware), most of what I consume is prepped and in my face in about 15 minutes flat. Take that, Rachel Ray and your 30-minute meals.
After a full day off and a nice afternoon bike ride, I wasn’t feeling the 15-minute meal. I wanted something a little more complicated with a few more layers and a bit more cook time. Enter: curried tempeh stuffed peppers with roasted red pepper tahini sauce.
Whew. Takes a while just to say it.
Roasted red pepper tahini sauce
The tahini sauce comes from Bittman’s How to Make Everything Vegetarian and the stuffed peppers come from my mind and whatever I had in the fridge.
Let’s do this, shall we?
| Curried Tempeh Stuffed Peppers |
|
- 1 Tbsp grapeseed oil (or oil of choice)
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tsp curry powder, separated
- 1 tsp nutritional yeast
- 1 block of tempeh, crumbled
- 1/2 c vegetable stock
- salt and pepper, to taste
- hot sauce (optional)
- 2 bell peppers, any color
- Heat oil in a saucepan over medium-high heat.
- Add carrot, celery and 1 tsp curry powder and let cook until vegetables soften.
- Crumble in tempeh and add 1 tsp curry powder, nutritional yeast and vegetable stock. Let simmer about 15 minutes. Add additional vegetable stock if it looks like it’s drying out.
- Flavor with salt, pepper and hot sauce as desired.
- Cut off tops of peppers and remove the seeds.
- Fill peppers with the stuffing and bake on 450 for about 10-12 minutes until the pepper begins to brown.
- Top with roasted red pepper tahini sauce
Do it.
Whoa. Beautiful.
Looks delicious. I love stuffed peppers, never used tempeh though.