Indian Stuffed Bell Peppers – Vegan / Vegetarian Recipe

Thank heavens for stuffed foods! The creative geniuses of stuffing food into another have made one dish twice as delicious. Whether sweet or savory, the mixture of textures and flavors makes every bite more fun and exciting. Stuffed foods also have a unique and appealing presentation with one food serving as the vessel for the other ingredients.

Let us show you a simple and easy-to-make vegan stuffed food that will surely be the hit dish at your dinner table: Indian stuffed bell peppers. Vibrant fresh bell peppers, stuffed with a flavorful mashed potato filling, then pan-fried until lightly charred on the outside. These stuffed bell peppers are great to serve at parties or bring to picnics as well.


• 6 potatoes, boiled and peeled
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 green chili, chopped
• ¼ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp amchur (mango powder)
• a handful of chopped fresh coriander leaves
• 4 bell peppers, cored and seeded
• 2 tbsp oil


This recipe takes about 45 minutes to make. Serves 4.

Mash boiled potatoes in a bowl and set aside
Heat oil in a non-stick pan over low heat.
Fry the cumin seeds for 3 minutes.
Add onions and sauté for 2 minutes.
Add garlic and green chili and sauté for 1 minute.
Add chili powder and turmeric powder and stir-fry for 1 minute.
Stir in mashed potatoes and cook for 2 minutes.
Add garam masala, amchur powder, and coriander leaves.
Mix well, then turn the heat off.
Stuff the bell peppers with the potato mixture.
Heat oil in a non-stick pan over low heat.
Arrange the stuffed bell peppers in the pan, then cover the pan with a lid.
Cook the bell pepper for a total of 20 to 25 minutes, turning the sides every 5 minutes to allow even cooking.
Finally, fry topside down until lightly browned.
Transfer the fried stuffed bell pepper to a platter and serve.

Ideas And Tips:

Aside from bell peppers, you can also use tomatoes, zucchini, eggplant, tofu, squash blossoms or mushrooms.

Aside from mashed potatoes, you can also use cauliflower, sweet potatoes, butternut squash, cassava or turnips.

You can also bake the stuffed bell peppers in the oven at 450°F for 15 minutes.

You can also simmer the stuffed bell peppers in marinara sauce or tomato sauce for 20 minutes. If using the oven, bake at 375°F for 15 to 20 minutes.

Indian Stuffed Bell Peppers - Vegan Vegetarian Recipe
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Chinese Tofu In Black Bean Sauce Vegan Vegetarian Recipe

The availability of versatile meat alternatives makes it easier for people transitioning to a meatless diet. Tofu is one of the cheapest and most accessible meat alternatives in the market all over the world. It comes in different varieties, which can be cooked in many ways. Tofu can be grilled, fried or added to soups and stews. It also has a mild taste and can easily absorb the flavors of seasonings, spices, sauces or marinades. Tofu is nutritious as well. It is a good source of protein and calcium and contains all the essential amino acids a person needs for good health.

This Chinese tofu in black bean sauce recipe will definitely surprise you how a delicious and nutritious dish does not need too much time and effort to prepare. Ready in under 30 minutes, this dish is perfect with hot steaming rice.


• 1 to 2 tbsp oil
• 300 grams of tofu, diced
• 1 tbsp rice wine
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp water
• 1 tsp sugar
• ½ tsp tapioca starch
• 2 tbsp oil
• 2 garlic cloves, chopped
• 1 cup of green beans, cut into ½” pieces
• 2 tbsp black bean garlic sauce
• ½ tsp chili powder


This recipe takes about 20 minutes to make. Serves 2 to 3.

Heat oil in a non-stick pan over high heat.
Fry tofu cubes until they are lightly browned.
Transfer fried tofu cubes to a bowl.
Prepare the sauce in a small bowl by mixing together rice wine, soy sauce, rice vinegar, water, sugar, and tapioca starch, then set aside.
Heat oil in a wok over high heat.
Sauté garlic from a few seconds, then add green beans.
Stir-fry for about 2 minutes or until the beans are tender.
Turn the heat down to medium, then add fried tofu cubes, black bean garlic sauce, chili powder, and sauce mixture.
Stir-fry for 1 minute, then turn the heat off.
Transfer to a serving dish and serve.

Ideas And Tips:

You may substitute tofu with tempeh, seitan or mushrooms.

You can sprinkle some roasted sesame seeds, chopped spring onions or cilantro on top before serving.

You can use or add other vegetables like carrots, snap peas, baby corn, bell peppers, broccoli, mushrooms, asparagus or long beans.

You may substitute black bean sauce with hoisin sauce. You would need to reduce the amount of sugar though as hoisin sauce is already sweet.

Chinese Tofu In Black Bean Sauce Vegan Vegetarian Recipe
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The Vegan Pizza Challenge

Making pizza at home with family and friends is not only a fun activity. It is also healthier as you can choose only the freshest ingredients, skip preservatives, and enjoy it hot and fresh from the oven. What’s great is that you can experiment on whatever toppings you want based on your diet preference. Today, we’re giving you not one, but two vegan pizza recipes that you, your family, and your friends will surely love: Margherita pizza and bbq chick’un pizza with ranch. Each pizza recipe is easy to make yet absolutely satisfying and delicious.


• 300 grams of store-bought pre-risen pizza dough

Margherita Pizza:
• ½ cup of raw cashews, soaked for at least 2 hours
• 1 cup of unsweetened nondairy milk
• 2 tsp lemon juice
• 1 ½ tsp tapioca flour/starch
• 1 tsp nutritional yeast
• 1 tsp sea salt
• ¼ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp white pepper
• 1 cup of pizza sauce
• 1 tbsp olive oil
• ½ cup whole basil leaves

BBQ Chik’un Pizza with Ranch:
• ¼ cup of ground shelled unsalted pistachios
• ½ tsp sea salt
• ½ tsp garlic powder
• 2 cups of Yves veggie chik’un strips
• 1 tbsp vegetable oil
• ¼ cup of bbq sauce
• 1 cup of shredded vegan mozzarella
• ½ cup of thinly sliced red onion
• 2 cups of arugula leaves
• ½ cup of vegan mayonnaise
• 1 tbsp nondairy milk
• 1 tsp apple cider vinegar
• ½ tsp onion powder
• ½ tsp garlic powder
• ⅛ tsp sea salt
• ⅛ tsp ground black pepper
• ½ tbsp finely chopped fresh dill
• ½ tbsp finely chopped parsley
• ½ tbsp finely chopped chives


This recipe takes about 30 minutes to make. The cashew nuts need to soak for at least 2 hours. Serves 1 16″ pizza.

Pre-heat the oven to 450°F.
Prepare the pizza dough according to packet instructions, then spread it on a 16″ pizza tin.
Set it aside while you prepare the toppings.

To make the vegan mozzarella cheese, drain and rinse the cashew nuts.
Put the cashews in a blender along with nondairy milk, lemon juice, tapioca starch, nutritional yeast, sea salt, onion powder, garlic powder, and white pepper.
Blend until smooth, then transfer the mixture to a saucepot.
Cook the cheese mixture over medium heat while whisking continuously for 8 minutes or until smooth.
Let the cheese mixture cool, then pour it into a zip-lock bag.
To assemble the margherita pizza, spread pizza sauce on half of the pizza crust.
Snip the corner of the zip-lock bag and squeeze out the cheese mixture resembling round slices of mozzarella.
Brush olive oil on the crust.

To make the pistachio dusting, processor the pistachios in a coffee grinder or food processor until a fine powder is formed.
Transfer to a small bowl, then stir in sea salt and garlic powder.
To make the BBQ chik’un topping, heat vegetable oil in a pan over medium heat.
Brown the chik’un strips for 4 to 5 minutes.
Stir in bbq sauce, then cook for another minute.
To assemble the bbq chik’un pizza, spread the pistachio mixture on the other half of the pizza crust.
Spread shredded mozzarella on top of the pistachio dusting.
Spread the bbq chik’un strips, then top off with onion slices.

Bake in the preheated oven for 14 minutes.
Meanwhile, make the ranch dressing.
In a medium bowl, whisk together vegan mayonnaise, nondairy milk, apple cider vinegar, onion powder, garlic powder, sea salt, ground black pepper, dill, parsley, and chives.
Pour into a sauce bottle, then refrigerate while you wait for the pizza to be ready.
Pull the pizza tin out from the oven, then spread fresh basil leaves on top of the margherita side and the arugula on the bbq chik’un side.
Return to the oven and bake for another minute.
Immediately, take the pizza out from the oven then drizzle ranch dressing all over the top of the bbq chik’un side.
Slice and serve.

Ideas And Tips:

For the vegan mozzarella cheese, you can also use pine nuts, almonds, walnuts, hazelnuts or sunflower seeds.

The Vegan Pizza Challenge
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