Stuffed Roasted Peppers with Vegan Parmesan

Ingredients:

- 2 red bell peppers

- 1 green bell pepper

- 1 yellow bell pepper

- 1 cup of stale bread, diced and soaked in soy milk

- 1 tablespoon of flax seeds

- 3 tablespoons of water

- 1 red onion, diced

- 3 cloves of garlic, minced

- 1 zucchini, diced

- 1 carrot, grated

- 1 cup of sun-dried tomatoes, chopped

- 1/2 cup of vegan Parmesan cheese made from cashews, almonds, or sunflower seeds

- 2 tablespoons of olive oil

- 1 teaspoon of smoked paprika

- Salt and black pepper to taste

- Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 200°C and line a baking sheet with parchment paper.

2. Cut the bell peppers in half lengthwise, remove the seeds and white membranes. Place the peppers on the baking sheet, cut side up.

3. In a small bowl, mix the flax seeds with water and let it sit for 5 minutes to form a gel.

4. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until golden brown.

5. Add diced zucchini, grated carrot, and chopped sun-dried tomatoes to the skillet and cook for another 5 minutes.

6. In a large bowl, mix soaked bread in soy milk, flaxseed gel, cooked vegetables, vegan Parmesan cheese, smoked paprika, salt, and black pepper.

7. Stuff the peppers with the prepared mixture, pressing lightly.

8. Sprinkle a generous amount of vegan Parmesan cheese on top of the peppers.

9. Bake for about 25-30 minutes until the peppers are tender and slightly golden.

10. Before serving, garnish with chopped fresh parsley.

Note: You can prepare vegan Parmesan cheese using cashews, almonds, or sunflower seeds. See the postscript below for instructions.

How to Make Vegan Parmesan Cheese

1. Cashew-Based Vegan Parmesan:

- Soak 1 cup of cashews in water for at least 4 hours or overnight.

- Drain and rinse them under running water.

- Blend cashews with 2 tablespoons of nutritional yeast, 1 teaspoon of salt, and 1/2 cup of water until smooth and creamy

- Refrigerate the vegan cheese for at least 1 hour before using.

2. Almond-Based Vegan Parmesan:

- Soak 1 cup of almonds in water for at least 8 hours or overnight.

- Drain and rinse them under running water.

- Blend almonds with 2 tablespoons of nutritional yeast, 1 teaspoon of salt, and 1/2 cup of water until smooth and creamy.

 - Refrigerate the vegan cheese for at least 1 hour before using.

3. Sunflower Seed-Based Vegan Parmesan:

- Mix 1 cup of nutritional yeast with 1/2 cup of finely ground sunflower seeds.

- Add 1 teaspoon of salt and other desired flavors (garlic powder, onion powder, etc.).

- Store the vegan cheese in an airtight jar and keep it in the refrigerator.

I hope you enjoy making and eating this delicious vegan dish!