This recipe is really worth the effort, it was delicious. Although I must admit it took time to make, it wasn’t that difficult. We served the peppers on pasta with tomato sauce.

Bowl with vegan stuffed Hungarian banana pepper, served on pasta – License photo

Serving Size

2

Ingredients

  • 4 (2 per person) medium large  Hungarian Peppers (banana peppers)
  • pasta noodles for 2 (taglitelli, fetucinni etc.)

for the cheesy sauce:

  • 1½  cups soy yogurt or quark
  • ¼ cup nutritional yeast
  • ¼ teaspoon dry mustard powder
  • ¼–½ teaspoons salt
  • 1/4 teaspoon garlic powder
  • splash lemon juice
  • 4 pounces non-dairy cheese, shredded

for the TVP sausage crumbles:

  • ½ cup TVP granules
  • ½ cup boiling water
  • ½ teaspoon liquid smoke
  • ½ teaspoon garlic powder
  • ½ teaspoon ground fennel seeds
  • ½ teaspoon sage
  • ½ teaspoon Cajun seasoning
  • 2 tablespoons soy sauce

for the tomato sauce:

  • 1 can crushed tomatoes
  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon each oregano, basil, thyme
Bowl with vegan stuffed Hungarian banana pepper, served on pasta – License photo

Directions

  1. First, make the sausage crumbles.
    1. Place the TVP in a bowl.
    2. Add the seasonings.
    3. Pour the boiling water over and mix well. Set aside and allow to swell.
  2. Next, make the cheese sauce.
    1. Place the soy yogurt or quark in a bowl.
    2. Add the rest of the ingredients and mix well.
    3. Season to taste.
  3. Grate the non-dairy cheese to shred it if necessary.
  4. Proceed to the peppers.
    1. Pre-heat the oven to 400℉/205℃.
    2. Oil an ovenproof baking dish that has a lid. (such as a casserole dish)
    3. Clean the peppers.
    4. Using a paring knife, open a “window” on one side of the pepper, the entire length of the pepper.
    5. Carefully remove the seeds and inner veins. Do this for each of the peppers.
  5. Fill each pepper about 1/2 of the way up with the sausage crumbles.
    1. Place a layer of the cheese sauce on top of the crumbles.
    2. Top the cheese spread with the grated cheese.
    3. Lay the pepper in the casserole dish. Do this with all of the peppers. Place the lid on top and into the oven to bake for 35-40 minutes.
  6. While the peppers are baking, prepare the tomato sauce and cook the pasta.
    1. Chop the onion and mince the garlic.
    2. Heat the oil in a saucepan.
    3. Add the onion and sauté until glassy.
    4. Add the can of crushed tomatoes
    5. Add the minced garlic and stir to mix well..
    6. Add the spices and season with salt and pepper.
    7. Heat a large pot of lightly salted water and bring to a boil.
    8. Add the pasta and cook al dente.
  7. To serve the meal.
    1. Drain the water from the cooked pasta.
    2. Place a generous serving of pasta in the bottom of each bowl.
    3. Add a layer of tomato sauce.
    4. Place one or two peppers in the center of the meal.
    5. Serve hot.