Today is Vegan MoFo Day 29! Only two full days left! And I’m way behind on my prompts. I missed posting a lot last week and over the weekend. I’ve been busy 😦 There were some prompts that I didn’t want to miss though, so I decided to turn back time to MoFo day 20 and share my veganized family recipe!
I decided to veganize my mom’s stuffed peppers recipe. I really can’t say that this is an old family recipe. There is something about it though that sticks out in my memory. I’m not sure if she just made it a lot when I was growing up, or it’s just one of those things that stays with you for a reason you don’t know. There was something about them. I think it was that maybe they smelled good, with all that garlic and onion, but it was made out of things that I found absolutely disgusting. Ground beef? Gross. Peppers? Ugh. I never ate a stuffed pepper before in my life. They ALWAYS have meat in them. So I decided I had to try making a vegan version of my mom’s recipe that I can finally try myself!
Here is the non-vegan version: WARNING! NOT VEGAN!
- 6 green peppers, or use a combination of green and red bell peppers or other colors
- 1 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef (at least 85%)
- 1 1/2 cups cooked long-grain rice
- shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
I changed this around completely, but I think it ended up with a similar flavor and feeling of the original. There were a few things I didn’t have, and my pan wasn’t in the apartment when I made these so I ended up making them in the slow cooker. Here’s how I did it:
- 4 peppers, any color (I used orange, red, and yellow)
- 1 can diced tomatoes 14.5 ounces
- 1 8oz can tomato sauce
- 1 teaspoon oregano
- 1/2 teaspoon dried basil
- 2 teaspoons salt
- ~1 lb home made beef crumbles (I used the Happy Herbivore recipe)
- 1 and 1/2 cup brown rice
I really simplified this recipe, mostly because I’m trying to cut back on my use of garlic and onion and I didn’t have any celery in the apartment. You can add these things if you decide to try out my recipe 🙂
I started out by making my own beef crumbles and cooking up a bunch of rice. You can never have enough rice made, am I right? These beef crumbles are a recipe from the Happy Herbivore Cookbook. They are made with no-beef broth and taste really amazing! I never liked the flavor of real beef crumbles, but these are delicious.
While I was waiting for those things to cook I mixed the diced tomatoes, tomato sauce, and spices together. Then I still had some time on the rice so I started to prep the peppers.
Cut off the tops and scoop out the seeds. Don’t these peppers look pretty? 🙂
After everything is ready you mix 1.5 cups of rice in with the fake beef crumbles and 1 cup of the tomato mixture from earlier. Mix it all together and stuff the peppers making sure to pack the filling in!
I put 2 cups of water in my 4 quart slow cooker and place the stuffed peppers inside. Then I topped them off with the remaining tomato mixture.
Then I cooked them on low for around 3.5 hours. I didn’t really keep track, but I made sure they were fork tender before taking them out. You have to be careful not to overcook them or they will fall apart! 🙂
Here they are all done! Look at how good they look. They tasted great as well! I had one for dinner on Monday night and it was great. I’m not sure how similar in flavor they were to the non-vegan version, but they smelled just perfect!
Until next time!