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Oat-Stuffed Bell Peppers with Carrot Umami Sauce

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It’s a vegan classic, the stuffed pepper. Here, we’ve served it with a sauce that’s so good that you’ll lick the serving spoon!

To make the sauce: 

Ingredients: 
2 carrots, trimmed and sliced
1 potato, scrubbed and chopped
1 garlic clove
1/2-1 cup water
1 tbsp miso paste
salt, to taste

Directions: 
1. Add carrots and potato to a pan. Cover with cold water. Bring to a boil, simmer, and cook until fork-tender. 
2. Drain and add to a blender with the rest of the ingredients. Season to taste. 

To make the stuffed pepper: 
1/2 red onion, chopped
2 cloves garlic, minced
1/2 can kidney beans, drained and rinsed
1 cup oats
2 tbsp hummus
1/2 cup Carrot Umami sauce
2 bell peppers, deseeded (if you’re following the plan, yours will each have a slice removed that we used for previous meals) 
Small handful spinach

Directions: 
1. Preheat oven to 180C. Fry the onion until lightly caramelised. Add the garlic until just fragrant. 
2. Mash the beans in a bowl. Add in the oats, onion and garlic, hummus, and carrot umami sauce. Season to taste. 
3. Stuff the peppers with the oat mix, pressing in well with your hands. 
4. Place the peppers on a silicone- or parchment-lined baking tray, and bake 25 minutes, or until the pepper has cooked. 

To serve: 
Suitable-for-vegans tortilla chips
Suitable-for-vegans salsa

Serve the dish with a large handful of tortilla chips, more Carrot Umami sauce, and some of the salsa.

Twice-Baked Tempeh Potatoes with Red Pepper Sesame Sauce

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These potatoes are a fusion of textures from the creamy potato filling to the crispy skins. This recipe serves 2 hungry people as a main, or 4-8 as a side.

Ingredients:
4 large baking potatoes
2 tbsp suitable-for-vegans hummus
3 tbsp soy milk
1/2 tsp garlic powder
2 tbsp nutritional yeast
150g ready-to-eat (steamed and marinated) tempeh, finely diced
2 green onions, finely diced
2 tbsp fresh, minced parsley
Salt and freshly ground black pepper

For the Red Pepper Sauce:
1 red pepper, roughy chopped
1 tbsp soy sauce
2 tbsp nutritional yeast
1 heaped tsp suitable-for-vegans Dijon mustard
1/4 cup sesame seeds
1/2 tsp garlic powder
1 tsp smoked paprika

Directions:
1. Preheat the oven to 190C. Prick the potatoes all over with a fork, and bake for 60 minutes or until tender.
2. Meanwhile, make the sauce by blending all ingredients.
3. Allow to cool, halve, and scoop out the filling. Mash with the hummus, soy milk, garlic powder, nutritional yeast. Stir through the green onions, tempeh, and parsley. Season, and return the filling to the shells. Spoon about a tsp sauce over each potato half, and bake in the oven for 15 more minutes.

Red Pepper Sesame Kale

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This umami side is so creamy and flavourful that you’d almost wish you could eat it on its own. Perfect for serving with mashed potatoes for a comforting meal.

Ingredients:
1 large pack of kale, torn into bite-sized pieces
1 red pepper, deseeded and roughly chopped
1 tbsp sweet white miso paste
1 heaped tsp suitable-for-vegans Dijon mustard
2 tbsp nutritional yeast
1 tbsp soy sauce
1/2 tsp garlic powder
1 tsp smoked paprika
1/4 cup sesame seeds, plus extra for serving

Directions:
1. Steam the kale. Drain, and press to remove the excess liquid.
2. Meanwhile, add the rest of the ingredients to the blender and blend until smooth.
3. Toss the kale in the sauce, reheat gently, and serve with extra sesame seeds.

Vegetable Tofu Tart

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This tart is is oil-free, full of vegetables, and with a delicate umami flavour. Feel free to use shop-bought suitable-for-vegan pizza dough for the crust if you want to speed up the cooking process.

Ingredients

For the crust

2 – 2 1/2 cups wholemeal flour (amount will vary according to the flour used; extra for dusting and rolling)
1 tbsp quick-acting dry yeast
1 tsp suitable-for-vegans sugar or maple syrup
1/2 tsp salt
3/4 cup warm water; more if necessary

For the caramelized red onion

1 red onion, sliced into thin rings
1 tbsp balsamic vinegar
1 tsp suitable-for-vegans sugar or maple syrup

For the vegetable filling

1 yellow pepper, finely diced
1 red pepper, finely diced
1 cup broccoli florets, chopped small
2 cups spinach, tightly packed

For the tofu filling

1 pack silken tofu (approx. 350g)
1/4 cup nutritional yeast
1/2 tsp turmeric
1 tsp onion powder
1/2 tsp garlic granules
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 tsp salt
1 tbsp yellow miso paste

Directions

To make the dough

1. Preheat oven to 170C.
2. Knead all of the ingredients together with 2 cups flour. If the mixture seems too moist, add more flour. You should have a smooth, but sticky, dough.
3. Set aside in a warm place to rise for 30 minutes.

To make the caramelised red onions

1. Heat a nonstick pan over a medium heat. Add onions and cook for 5-10 minutes until browned, stirring frequently.
2. Add the balsamic vinegar and sugar and cook, stirring, until onions are softened. Set aside.

To make the vegetable filling

1. In a large, nonstick frying pan over a medium-low heat, sauté the peppers and broccoli until the broccoli starts to tenderise (about 10 minutes).
2. Add the spinach and allow to wilt. Turn off the heat.

To make the tofu

Blend all ingredients in a blender until smooth.

To assemble

1. Lightly spray a 10-inch flan tin or cake tin with oil, or line with parchment.
2. On a surface dusted with flour, knock back the dough. You can knead it with a little more flour at this point to make it pliable. Roll into a circle large enough to cover the bottom and sides of the dish. Fill the dish with the dough and trim away any excess that overlaps the edges.
3. In a large bowl, mix the vegetable filling and tofu filling. Spoon into the dough-filled tin.
4. Bake for 30 minutes. Remove from oven and top with the caramelised onion. Return to the oven for 5 minutes more. Cut, serve, and enjoy.