Prepare to tantalize your taste buds with a culinary masterpiece that will revolutionize your vegan meal repertoire! Dr Ruby's Walnut Mushroom Stuffed Peppers Wraps with Cashew Gravy is not just a recipe—it's a flavor explosion waiting to transform your dining experience. Imagine tender bell peppers bursting with a rich, nutty filling, crowned with a creamy cashew gravy that will make even the most dedicated meat-lovers forget about their old favorites. This dish is a perfect blend of nutrition, creativity, and mouthwatering deliciousness that promises to become your new go-to comfort food.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup walnuts, chopped
- 1 cup mushrooms, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt to taste
- Pepper to taste
- 1 cup cashews, soaked
- 1/2 cup water
- 1 tablespoon nutritional yeast
Instructions
- Begin by preparing the ingredients. Chop the onion, mince the garlic, and dice the mushrooms. Also, chop the walnuts into small pieces.
- Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- In a large skillet over medium heat, add a splash of water or a little olive oil. Sauté the chopped onion until it becomes translucent, about 5 minutes.
- Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
- Stir in the diced mushrooms and cook for about 5-7 minutes, until they have released their moisture and are tender.
- Add the chopped walnuts to the skillet, along with the thyme, salt, and pepper to taste. Mix well and cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat.
- While the filling is cooling slightly, prepare the bell peppers. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Once the filling has cooled a bit, spoon the walnut and mushroom mixture into each bell pepper, packing it in gently but firmly.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
- While the stuffed peppers are baking, prepare the cashew gravy. Drain the soaked cashews and place them in a blender.
- Add 1/2 cup of water and 1 tablespoon of nutritional yeast to the blender. Blend on high until the mixture is smooth and creamy. If the gravy is too thick, add a little more water until you reach your desired consistency.
- Once the stuffed peppers have baked for 25 minutes, remove the foil and bake for an additional 5 minutes to lightly brown the tops.
- Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
- To serve, place a stuffed pepper on each plate and drizzle with the cashew gravy. Enjoy your delicious Dr Ruby's Walnut Mushroom Stuffed Peppers Wraps!
Tips
- For the best texture, make sure to thoroughly drain and pat dry your soaked cashews before blending the gravy.
- Choose bell peppers that are firm and have a flat bottom to ensure they stand upright while baking.
- Don't rush the sautéing process—allowing the mushrooms and onions to release their moisture slowly develops deeper, more complex flavors.
- If you want extra crunch, consider toasting the walnuts briefly before adding them to the skillet.
- The cashew gravy can be made ahead of time and stored in the refrigerator for up to 3 days, making meal prep even easier.
- For a bit of heat, add a pinch of red pepper flakes to the filling mixture.
- Ensure your blender is powerful enough to create a truly smooth cashew gravy—a high-speed blender works best.
Nutrition Facts
Calories: 385kcal
Carbohydrates: 25g
Protein: 12g
Fat: 30g
Saturated Fat: 4g
Cholesterol: 0mg
