A mouthwatering recipe of a beef-filled stuffed peppers from the book Mighty Spice has been tempting me for quite a while now. However, wanted to try it with Soya Protein Mince instead. I often use soya mince as a substitute for minced beef. I’d like to encourage you to try it too, and here’s why:
- It’s better for you ( No fat )
- It’s better for the cows !
- It doesn’t have those off-putting gristle-y bits
- It’s easier to cook
- It’s quicker to cook
- Tastes the same!
- You’ll feel lighter after eating this than beef
( Serves 4)
- 100g soya mince protein ( soaked in 300ml room temperature water, until plumped, 10 mins)
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1/4 tsp ground cloves
- 1 tsp chilli ( flakes or chopped )
- 25g roughly chopped almonds ( or almond flakes)
- 4 tomatoes finely chopped
- 1 handful of coriander finely chopped
- 2 red peppers, halved lengthways and deseeded
- Salt & pepper
- Olive oil
( Optional ) : SAUCE -Not vegan
- 50g pecan nuts
- 150 ml soured cream
- Preheat the oven to 190C/ 375F/ Gas 5. Heat the oil in a large frying pan, over a medium heat, then add the onion and cook, stirring occasionally for 3-4 mins. Add the garlic and cook for another 3-4 mins.
- Add the soaked soya mince, cumin powder, cloves powder, chilli, almonds, tomatoes. Add a touch of water and oil if needed. Cook for 8-10 mins. Until the tomatoes are softened. The sauce should be thick and no excess juice/water in the pan. Throw in the chopped coriander and mix well.
- Spoon the cooked mixture into the pepper halves, drizzle with a little olive oil and bake in the preheated oven for 20-25 mins, or until peppers are soft and started to turn golden brown.
For the sauce :
- Blend the pecans , soured cream and a splash of water , until completely smooth.
Thanks for looking and come back soon! Nargess 🙂