Vegan Hungarian Lunch: Mushroom Stuffed Bell Peppers With Creamy Cashew Sauce

Allergens

Cashews (tree nuts), Mushrooms

Ingredients

• 4 large bell peppers (assorted colors)
• 1 lb mixed mushrooms, finely chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup fresh parsley, chopped
• 1 cup raw cashews, soaked and drained
• 2 cups almond milk
• 1 tbsp lemon juice
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Cut off the tops of the bell peppers and remove seeds and membranes. Set aside. Step 2: In a pan, heat olive oil over medium heat. Add onions and garlic, cooking until softened. Step 3: Add chopped mushrooms to the pan and cook for 5 7 minutes until tender. Stir in quinoa and parsley. Season with salt and pepper. Step 4: In a blender, combine soaked cashews, almond milk, lemon juice, nutritional yeast, and salt. Blend until smooth and creamy. Step 5: Stuff the bell peppers with the mushroom mixture and place them in a baking dish. Pour the cashew sauce over the stuffed peppers. Step 6: Bake for 25 30 minutes or until the peppers are tender. Remove from oven and let cool slightly before serving.

Chef’s Insight

To enhance flavors, consider roasting the bell pepper halves before stuffing them.

Notes

Choose different colored bell peppers for added visual appeal.