Juicy & Refreshing Peppers in Tomato Sauce | Whole Food Vegan
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Print Recipe Servings 2 Servings
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Ingredients
- 8 red peppers
- 10 medium tomatoes
- 1 onion
- 3 cloves garlic
- ½ tsp cumin
- ¼ tsp black pepper
- 2 tsp paprika
- salt to taste
- 1 tsp maple syrup
- 2 tbsp ground flax seeds
- ¼ bunch parsley
- pinch sesame seeds
- 3 cups cooked beans
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Instructions
- Preheat the oven to 400°F (200°C).
- Put the cored peppers on a baking sheet and bake for 30 mins.
- To peel them easily, place the roasted peppers in a pot and cover with the lid for 15 mins.
- Meanwhile, place the tomatoes in a pot with boiling water for 2 mins. Take them out and peel.
- Combine the onion and peeled tomatoes in a food processor. Pulse until finely chopped.
- Pour the tomato sauce into a pot. Fold in the seasoning (cumin,
black pepper, paprika, salt, and Maple syrup). Cook for about 25-30 mins
or until it thickens. - Lastly, add the pressed garlic and ground flax seeds. Stir everything well.
- Cut the peeled, roasted peppers into strips and garnish with the tomato sauce.
- Pulse the beans with a pinch of salt in a food processor until smooth. Add to the main dish.
- Sprinkle with chopped parsley and some sesame seeds.
- Enjoy!
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Notes
- I pour a small amount of water at the bottom of the baking sheet
just to cover it when I bake the peppers, but it is not necessary. - When you pulse the beans in the food processor you may add a small amount of water just to go easily.
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