Unstuffed Pepper Casserole (Gluten-Free, Soy-Free, Nut-Free Options)

veganricha.com

Veganmel

subheading: For the Bell Peppers:

2 teaspoons oil

1 cup ( 160 g) chopped onion chopped into ½” or larger pieces

3 cloves garlic minced

2 bell peppers chopped into 1” pieces. Use 1 red and 1 green, if possible.

2 ounces ( 56.7 g) sliced cremini mushrooms or use button mushrooms

½ teaspoon salt

½ teaspoon black pepper

subheading: For the Rest of the Casserole:

1 teaspoon Italian herbs

2 teaspoons vegan Worcestershire sauce or use tamari

½ teaspoon salt

4 ounces ( 113.4 ml) canned tomato puree

½ cup ( 74.5 g) chopped tomato

1 ½ cups ( 354.88 ml) hot water or stock. Not necessarily boiling, but it should be hot.

¾ cup ( 138.75 g) white rice washed, soaked for 5 minutes, and then drained ( I use Indian basmati)

¾ cup ( 177.44 g) veggie grounds or use ¾ cup of cooked lentils, chickpeas, or other beans

¼ cup ( 25 g) vegan parmesan

subheading: For Topping:

¾ cup ( 81 g) vegan breadcrumbs

½ cup ( 56 g) vegan mozzarella or a mix of vegan mozzarella and vegan parmesan

subheading: generous pinches of salt and pepper flakes:

1 teaspoon olive oil

Directions at veganricha.com

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