Stuffed Banana Peppers Made Vegan
A cozy classic stuffed banana pepper made with a fluffy tofu ricotta, vegan sausage, melted vegan cheese, and crispy breadcrumbs on top.
Ingredients
- 7-10 Large Banana Peppers or Hungarian Wax Peppers
Tofu Ricotta
- 1 16 oz Block of Firm Tofu
- 1/2 Cup of Nutritional Yeast
- 1 Teaspoon of Garlic Powder
- 1/2 Tablespoon of Dried Parsley
- 1/2 Teaspoon of Salt
- Black Pepper Optional
Toppings/Additions
- Bread Crumbs For Topping
- 1 8 oz can of tomato sauce to lay peppers on
- Vegan Monterrey Jack Cheese or Vegan Mozzarella (For Topping)
- Vegan Sausage Optional (For Topping)
- Fresh Parsley for topping
Instructions
- Crumble your tofu into a bowl with your hands. No need to press, just as long as you got the extra water in the container out.
- If adding vegan sausage, start preparing/cooking now to be ready later.
- Add remaining tofu ricotta ingredients and combine well.
- Preheat your oven to 400 Degrees Fahrenheit.
- Make a âTâ shaped cut down your peppers, open them up and take out the seeds.
- Stuff your peppers with your tofu ricotta then vegan sausage.
- Cover with foil and bake for about 40 minutes until peppers are soft. And golden on the bottom.
- Remove foil, top peppers with your vegan Monterey Jack cheese and then bread crumbs.
- Bake for another 15 minutes until bread crumbs are golden.
- Smear some tomato sauce onto a plate, put your finished peppers on top, and sprinkle over some fresh chopped parsley and enjoy!
Notes
NOTES:
1.) This recipe is easily gluten free with gluten free bread crumbs.
2.) To keep this nutritarian, try homemade cheese/oil free vegan sausage. I'm working on a recipe to share!
3.) If you can't find Banana Peppers, Hungarian Wax are basically twins, I recommend using those.