Pimientos Rellenos Veganos

Ingredientes

• 1 1/4 cups (250g) cooked rice (If uncooked, you will need 1/2 cup (100g) dry rice)
• 1 1/2 cups (150g) walnuts
• 2 tablespoons oil (divided)
• 1/2 tablespoons soy sauce (or tamari for gluten-free)
• 1/2 teaspoon garlic powder
• Salt and pepper
• 1 onion (diced)
• 1 clove garlic (diced)
• 1 can (15oz / 400g chopped or crushed tomatoes)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 bell peppers (any color)
• 1/2 cup 50g vegan cheddar cheese (grated)

Preparación

1. 1

   Preheat the oven to 400°F / 200°C

2. 2

   If not using leftover rice, cook the rice according to packet instructions.

3. 3

   Meanwhile, for the walnut meat: add the walnuts, 1 tablespoon of oil, soy sauce, garlic powder and salt and pepper to a food processor. Whiz until crumbly, but don’t over-process it or it will become puree.

4. 4

   Heat the remaining oil in a frying pan and cook the onion for 3 minutes until soft. Add the garlic and cook for a further minute. Add the can of chopped tomatoes and their juice, along with the dried thyme and dried oregano. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes, then and stir in the rice and walnut meat and season with salt and pepper.

5. 5

   Half the peppers lengthways and remove the seeds and membrane.

6. 6

   Place the peppers, cut side up, onto a lightly greased baking dish. Spoon the mixture into the peppers, then sprinkle the top with cheese.

7. 7

   Cover the dish with foil and bake in the oven for 25 minutes or until the peppers are soft. Remove the foil and cook for a further 5-10 minutes to brown the cheese.