Dinner · Favorite · Gluten Free · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Amazing Vegan Stuffed Pepper Soup!

Stuffed peppers always feel like such a treat to me!  Traditionally they are laborious, difficult to bake, and include so many ingredients that we never made them too much growing up.  That being said, this soup takes all the best parts of stuffed peppers, and delivers into a quick and equally amazing dinner!  This has got to be one of the easiest, and mind-blowingly delicious soups I have ever made.  There is very little prep time, very little cook time, and is a super easy weeknight meal.  The ingredient list is simple, yer the final product is so flavorful and comforting, it tastes like it has been cooking all day.

My mom originally sent a similar recipe to me, which I quickly veganized.  I tested it a few different times, but the below recipe is hands-down the best!  I used the okra because I was trying to clean out the freezer a bit and we had it… but it actually works really well in this soup.  It thickens a bit, and also adds some good color and texture.  Definitely worth keeping it on.  The recipe is also gluten free.  It also keeps well in the fridge, and is great for a lunch soup.  Serve with  crusty bread, and enjoy!

Amazing Vegan Stuffed Pepper Soup
Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

3 bell peppers (I used orange and green)
1 vidalia onion
4 cloves of garlic, minced
1 cup frozen okra
1 28 oz can of crushed tomatoes with basil
1 28 oz can of diced tomatoes
1 package of meatless ground ‘beef’
1 cup rice (can make with white or brown)
1/4 cup olive oil
2 cups water
A few shakes of Red Pepper Flakes for some heat
Salt and Pepper for taste

Directions

Peel the onion and garlic, and chop finely.  Also cut the peppers into small bite-sized pieces and set aside.

In a large soup pot, sauté the garlic and onions in the olive oil over medium heat, for 5 minutes until they are soft.  Season with salt and pepper for taste.  Add the peppers and okra to the pot, and sautee for 5 minutes more.   Add in the crushed and diced tomatoes (juice and all!) and add two cups of water to the pot, and being to a boil.  Once boiling, recuse the head to low, and add in the meatless ground beef to the pot.  Stir in the red pepper flakes and simmer for 30 minutes.

Meanwhile…
In a rice cooker (or separate pot) cook 1 cup of rice, and 1 cup of water.  Once it is ready, set aside.  Do not add to the soup until the end, as the rice will absorb all the liquid and will thicken too quickly.

Cold · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Perfect 3 Bean Salad

I have tried soooo many recipes for 3 Bean Salad, and this one is my absolute favorite hands-down!  I have actually been known to eat this for breakfast it is that good (and then again for lunch… and then again for dinner ha).  This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads, the beauty of this is that the longer it sits, the yummier it gets!

I have made a single batch of this and it doesn’t last long, so below is a doubled recipe!  Or rather… the recipe I make on the weekends so I can have it everyday of the week.

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Perfect 3 Bean Salad

Time:

Servings: 10

Ingredients For the Salad:

  • 2 14oz cans of Chickpeas (drained)
  • 2 14oz cans of dark red kidney beans (drained)
  • 2 cups of fresh chopped green beans
  • 1 yellow bell pepper
  • 1 cup of chopped parsley
  • 1/4 cup chopped cilantro
  • 4 green onions
  • 1 tsp red pepper flakes (optional)

 

For the Dressing:

  • 3 lemons, juiced (about a 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (I like the Trader Joes version!)
  • 2 tbsp honey
  • 2 tbsp sweet relish
  • 1 tsp salt
  • 1 tsp fresh ground pepper

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Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the brans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3/4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley, cilantro, and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

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