Vegan Mince Stuffed Capsicums (Red Peppers)
Made with 
Heat 3 tbs olive oil over medium, add 2 large chopped carrots. Season with salt to draw moisture out
1
Made with 
Mix together 2 tbs lightbrown sugar, 3tbs tamari, 2 tbs balsamic vinegar, 3 tbs apple cider vinegar
2
Made with 
Add 3 tbs tomato paste & whisk to combine. Cook carrots 15-20 minutes or until soft and caramelised
3
Made with 
Add the sauce to carrots & stir to combine. Preheat the oven to 180C/356F & oil a large baking dish
4
Made with 
Add 500g firm tofu that you’ve torn up with your hands and 1 cup red wine wine or water. Stir well
5
Made with 
Use your spatula to break up any big pieces of tofu, as you would with mince meat
6
Made with 
Add 2 cans (800g) unflavoured tinned tomatoes and stir to combine. Cook for 10 or so minutes
7
Made with 
Until the tofu has taken on colour.
8
Made with 
Season well and turn the heat off. Spoon the mince into 6 large capsicums, halved and ribs removed
9
Made with 
(Capsicums are also known as red peppers in some parts of the world)
10
Made with 
Sprinkle the capsicums with finely grated cheddar/vegan cheese and place in oven for 40 minutes
11
Made with 
Sprinkle with fresh herbs (I used parsley) and serve. They keep well in the fridge for 2-3 days
12
Made with