Vegan Mince Stuffed Capsicums (Red Peppers) || @georgeats

georgeats Vegan Mince Stuffed Capsicums (Red Peppers) View my profile

Get App Heat 3 tbs olive oil over medium, add 2 large chopped carrots. Season with salt to draw moisture out 1 @georgeats on

Get App Mix together 2 tbs lightbrown sugar, 3tbs tamari, 2 tbs balsamic vinegar, 3 tbs apple cider vinegar 2 @georgeats on

Get App Add 3 tbs tomato paste & whisk to combine. Cook carrots 15-20 minutes or until soft and caramelised 3 @georgeats on

Get App Add the sauce to carrots & stir to combine. Preheat the oven to 180C/356F & oil a large baking dish 4 @georgeats on

Get App Add 500g firm tofu that you’ve torn up with your hands and 1 cup red wine wine or water. Stir well 5 @georgeats on

Get App Use your spatula to break up any big pieces of tofu, as you would with mince meat 6 @georgeats on

Get App Add 2 cans (800g) unflavoured tinned tomatoes and stir to combine. Cook for 10 or so minutes 7 @georgeats on

Get App Until the tofu has taken on colour. 8 @georgeats on

Get App Season well and turn the heat off. Spoon the mince into 6 large capsicums, halved and ribs removed 9 @georgeats on

Get App (Capsicums are also known as red peppers in some parts of the world) 10 @georgeats on

Get App Sprinkle the capsicums with finely grated cheddar/vegan cheese and place in oven for 40 minutes 11 @georgeats on

Get App Sprinkle with fresh herbs (I used parsley) and serve. They keep well in the fridge for 2-3 days 12 @georgeats on

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