Vegan Philly Cheesesteak Stuffed Peppers

Vegan Philly Cheesesteak Stuffed Peppers

Ingredients:
For the Stuffed Peppers:
4 large bell peppers, halved and seeds removed
1 cup textured vegetable protein (TVP) or crumbled tofu
1 large onion, thinly sliced
2 bell peppers (any color), thinly sliced
2 cloves garlic, minced
1 cup sliced mushrooms
2 tablespoons olive oil
Salt and black pepper to taste
For the Cheesesteak Seasoning:
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce (vegan)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
For the “Cheese” Sauce:
1 cup raw cashews, soaked in water for at least 4 hours or overnight
1/2 cup nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon turmeric powder (for color)
Salt and black pepper to taste
Water for blending
Instructions:
Prepare Bell Peppers:
Preheat your oven to 375°F (190°C). Place the halved bell peppers on a baking sheet.
Create Cheesesteak Filling:
In a skillet over medium heat, sauté the thinly sliced onion, bell peppers, and minced garlic in olive oil until softened. Add TVP or crumbled tofu and sliced mushrooms. Stir in soy sauce, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Cook until the filling is well-seasoned and cooked through.
Make “Cheese” Sauce:
In a blender, combine soaked cashews, nutritional yeast, lemon juice, turmeric powder, salt, and black pepper. Blend until smooth, adding water gradually until a creamy consistency is achieved.
Assemble and Bake:
Spoon the cheesesteak filling into the halved bell peppers. Drizzle each with a generous amount of the “cheese” sauce. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
Serve and Enjoy:
Garnish with fresh herbs or additional nutritional yeast before serving. These Vegan Philly Cheesesteak Stuffed Peppers are ready to be enjoyed as a wholesome and flavorful meal.
Nutritional Content (Per Serving, assuming 4 servings):
Calories: 350-400 kcal
Protein: 15-18g
Fat: 20-25g
Saturated Fat: 3-4g
Carbohydrates: 30-35g
Dietary Fiber: 8-10g
Sugars: 8-10g