This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- This recipe requires fake ground beef. I made some from scratch using this recipe by Sauce Stache. His works well in this recipe as it already has a binding agent in it. You’re welcome to use the fake meat of your choice in lieu of this, but you’ll need to add some kind of vegan binding agent or fake “egg”.
Vegan Punjena Paprika
Details
8 to 10 peppers
30 minutes
75 minutes
Print
Ingredients
- Peppers
8 to 10 Red Bell Peppers
30 ounces Vegan Ground Beef
1 cup White Rice, Dried
6 Garlic Cloves
5 Roma Tomatoes
1 Yellow Onion
2 Starch-based Vegan Eggs (optional)
3 tablespoons Sweet Paprika
2 tablespoons Vegetable Oil
1 tablespoon Tomato Paste
1 tablespoon Black Pepper, ground
1 1/2 teaspoon Salt
- Sauce
28 ounces Crushed Tomatoes, canned
1 cup Fresh Parsley, packed
1 cup Vegetable Broth (I used Better than Bullion No Beef)
2 Bay Leaves
1 tablespoon Sweet Paprika
2 teaspoons Granulated Onion
2 teaspoons Granulated Garlic
1 teaspoon Black Pepper, ground
1 teaspoon Salt
Directions
- Prepare Peppers & Stuffing
- Prepare 1 cup of dried rice according to package instructions. Cook rice in half the required time. Once cooked remove lid, and set aside.
- While rice is cooking prepare the produce. Slice tops off bell peppers and remove seeds and ribs from the inside (do not discard the tops and stems). Dice onion and tomatoes, and mince garlic and parsley. Set aside.
- Heat up a sauce pan on medium heat. Add vegetable oil, onion, and garlic. Saute until onions begin to turn translucent. Add tomatoes and saute for 3 to 5 more minutes.
- Add vegan ground beef, tomato paste, paprika, pepper, and salt. Saute for another 5 minutes.
- Remove from heat. Fold in partially cooked rice and vegan egg (if using). Set aside.
- Take each hollowed out pepper and spoon in sauteed mixture, packing tightly. Once each pepper is full place the tops with stem back on top, closing the mixture inside. Repeat until all mixture is used up or peppers full. Set aside.
- Sauce
- Grab a large, wide stock pot and place on medium high heat. Add crushed tomatoes, vegetable broth, paprika, salt, pepper, granulated onion, granulated garlic, and bay leaves. Mix well and bring to a simmer.
- Once sauce is simmering use tongs to grab and slowly lower each stuffed pepper vertically into the pot. Peppers should be packed tightly, standing upright. Once all peppers are packed in the pot cover with the lid, allowing to simmer on medium-low for one hour.
- Once ready, remove pot from heat and remove lid. Gently use tongs to remove each pepper to a serving platter. Once peppers have all removed from the pot, fold parsley into sauce.
- Serve peppers hot topped with tomato sauce alongside mashed potatoes or enjoy all on their own.
Quick post recipe development thoughts from the live stream here:
Recent Comments