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| Vegan Stuffed Bell Peppers |
Ingredients:
1 onion, chopped
1 tbsp vegetable oil
2 cloves garlic, minced or pressed
10 oz firm tofu, drained
1/4 cup walnuts, roasted and finely ground
1 1/2 cups cooked brown lentils
1 1/4 cup quick-cooking oats
3 tablespoons soy sauce or Bragg's Amino Acid
2 tbsp ketchup
1 tbsp mustard
2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp sage
4 large bell peppers
Salt and pepper to taste
Preheat oven to 350 degrees.
Saute onions on high heat for about 5 minutes or until tender. Add garlic and cook for about 1 or 2 minutes.
Mash tofu in a large bowl. Add cooked onions and garlic and remaining ingredients and combine well.
Cut top off peppers 1 inch from the stem end, and remove seeds. Spoon mixture into the peppers and top with additional ketchup, if desired.
Place peppers upright in glass baking dish and bake uncovered for 30 to 40 minutes.
