Vegan Stuffed Pepper Casserole
Ingredients
Spicy Sunflower Cheese Sauce
-
½
cup
raw sunflower seeds
-
½
cup
water
-
1 ½
tablespoons
nutritional yeast
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
ground cumin
-
½
teaspoon
paprika
-
¼
teaspoon
ground coriander
-
⅛
teaspoon
ground turmeric
-
2
teaspoons
lime juice
-
2
teaspoons
hot sauce
-
2
teaspoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
Casserole
-
2
tablespoons
olive oil
-
4
pieces
red bell peppers
-
to taste
sea salt
-
to taste
ground black pepper
-
1
small
red onion
-
3
cloves
garlic
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
paprika
-
1
teaspoon
chili powder
-
2
tablespoons
tomato paste
-
1
cup
cherry tomatoes
-
1
cup
corn kernels
-
1
15-ounce can
black beans
-
¾
cup
quinoa
-
2
cups
vegetable stock
-
1
teaspoon
lime juice
-
½
cup
tomato sauce or salsa
-
for serving
ripe diced avocado
-
for serving
chopped cilantro
-
for serving
toasted pumpkin seeds
Instructions
- Preheat the oven to 375°F and prepare a baking dish.
- Make the sunflower cheese sauce by blending all its ingredients until smooth.
- Sauté sliced bell peppers in olive oil until slightly softened, then set aside.
- In the same skillet, sauté onions until soft, then add garlic and spices, cooking until fragrant.
- Add tomato paste, cherry tomatoes, corn, and black beans, then sauté for a few minutes.
- Stir in quinoa and vegetable stock, bring to a boil, then simmer until quinoa is cooked.
- Mix in lime juice and assemble the casserole by layering salsa, peppers, quinoa mixture, and cheese sauce.
- Cover and bake for 25 minutes, then broil for 2 minutes until golden.
- Serve warm with avocado, cilantro, and pumpkin seeds.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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